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Sherry Dijon Steak Salad

Made With:

A hearty steak salad with a zesty sherry vinaigrette with French's® Stone Ground Dijon Mustard.

Recipe Info

Sherry Dijon Vinaigrette
2/3 cup French's® Stone Ground Dijon Mustard
1/3 cup sherry vinegar
3 tablespoons olive oil
2 tablespoons honey
2 1/2 teaspoons Lawry's® Roasted Garlic & Red Bell Pepper Monterey Style Seasoning
1 1/2 teaspoons Kosher salt
Salad
1 1/2 pounds flat iron steak, trimmed, cut into 6 ounce portions
2 cups wild mushrooms, assorted, sliced or quartered
4 each artichoke hearts, quartered
2 quarts spring mix salad greens
1 cup cucumber, seedless, 1/4" dice
1 cup red cabbage, thinly sliced
20 each grape tomatoes, halved
1 cup smoked Gouda cheese, shredded
1/4 cup red onion, julienne

(per serving)

A hearty steak salad with a zesty sherry vinaigrette with French's® Stone Ground Dijon Mustard.

In a bowl, combine Mustard, vinegar, oil, honey, Seasoning and salt. Whisk well to fully incorporate. Hold refrigerated for service.

In a bowl, toss steak portions with 1/4 cup vinaigrette. Refrigerate and allow to marinate for a minimum of 4 hours or up to 8 hours.

Set grill to medium. For each serving, remove excess marinade from 1 steak. In a bowl, toss 1/2 cup mushrooms with 1 teaspoon vinaigrette. Grill steak, mushrooms, and 1 quartered artichoke heart until well marked and steak has reached desired temperature. Remove from grill and allow steak to rest a few minutes, then slice.
Plate 2 cups mixed greens on desired plate. Top with grilled mushrooms and artichoke. Garnish with 1/4 cup cucumbers, 1/4 cup red cabbage, 10 tomato halves, 1/4 cup Gouda and 1 tablespoon red onion. Top with sliced steak.
Finish by drizzling 3 tablespoons vinaigrette overtop salad. Serve warm.