Jazzy Steak Salad

INSTRUCTIONS

• 1 Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• 2 Rub the steak with 2 tablespoons of olive oil, the Jazzy Seasoning, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
• 3 In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining 1 teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• 4 Add the sliced shallot to a medium bowl. Sift the cornstarch over the shallots and toss to coat.
• 5 Heat 2 inches of oil in a large skillet until it reaches 350˚F (180˚C).
• 6 Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• 7 Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• 8 To make the dressing, mix together the yogurt, sour cream, lemon juice, Jazzy Seasoning, mustard, salt, and pepper in a medium bowl.
• 9 To assemble the salad, toss the roasted vegetables with the lettuce in a large bowl. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• 10 Enjoy!