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Jazzy Steak Salad
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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.
  • 20m

    prep time

  • 30m

    Cook Time

  • 19



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Steak Salad

  • 1 pound skirt steak
  • 1/4 cup olive oil, divided
  • 1 tablespoon McCormick® Tasty Seasoning Kit
  • 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


  • 1/2 cup whole Greek yogurt
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon McCormick® Tasty Seasoning Kit
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste


  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.

  • 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.

  • 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.

  • Add the sliced shallot to a medium bowl. Sift the cornstarch over the shallots and toss to coat.

  • Heat 2 inches of oil in a large skillet until it reaches 350˚F (180˚C).

  • 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.

  • 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.

  • To make the dressing, mix together the yogurt, sour cream, lemon juice, Jazzy Seasoning, mustard, salt, and pepper in a medium bowl.

  • 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.

  • Enjoy!

Nutrition information (per Serving)



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