Jazzy Steak Salad

Cool, crisp and loaded with flavor, this is the steak salad of your dreams. McCormick® Jazzy Seasoning brings the robust flavors of bell pepper, garlic and paprika to the dish, balanced out by a rich, Greek-yogurt dressing. Recipe & Photo Credit: Tasty. Cool, crisp and loaded with flavor, this is the steak salad of your dreams. McCormick® Jazzy Seasoning brings the robust flavors of bell pepper, garlic and paprika to the dish, balanced out by a rich, Greek-yogurt dressing. Recipe & Photo Credit: Tasty. Read More Read Less
20m
PREP TIME
30m
COOK TIME
19
INGREDIENTS

Servings: 6

Ingredients

  • Steak Salad
  • 1 pound skirt steak
  • 1/4 cup olive oil, divided
  • 1 tablespoon jazzy seasoning
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 6 cloves garlic, thinly sliced
  • 12 ounces green beans
  • 2 cups grape tomatoes
  • 2 yellow bell peppers, seeded cut into 1-inch (2 1/2-cm) wide strips
  • 1 large shallot, thinly sliced
  • 3 tablespoons cornstarch
  • Canola oil, for frying
  • 1 head red leaf lettuce, chopped
  • Dressing
  • 1/2 cup whole Greek yogurt
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon jazzy seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

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!

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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