SEA SALT AND BLACK PEPPER ALMOND STEAK SALAD  
 
  SERVINGS: 4  

PREP TIME: 20 minutes active, 2 hours inactive

COOK TIME: 6 Min

SUBMITTED BY: Jennifer Dragt

SUBMISSION DATE: 11/18/2016

SUBMITTER LOCATION: Commerce, CA
 
INGREDIENTS
 


2 medium ribeye steaks, trimmed Dressing/Marinade:
2 tablespoon balsamic vinegar
3 tablespoons red wine vinegar
3 tablespoon worcestershire sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
Juice of one lime
4 garlic cloves, peeled and minced
1 tablespoons fresh ginger, peeled and minced
2 teaspoons ground pepper
1 tablespoon fresh thyme leaves
1/3 cup olive oil
Salad:
4 cups baby spring mix salad greens, washed and dried
2 cups baby spinach, washed and dried
1red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 of a red onion, thinly sliced
2 cups grape tomatoes, halved
1/2 cup Fresh Gourmet Salt and Pepper Almonds




  DIRECTIONS
 


Combine balsamic vinegar, red wine vinegar, worcestershire, soy sauce, honey in a large bowl. While whisking constantly, add olive oil in a steady stream until well incorporated.
Place steaks in a gallon zip bag. Pour in the dressing reserving about a quarter of a cup for later. Seal the bag and refrigerate for two hours.
When steak is done marinating, grill over medium high heat until medium rare, about 3 minutes per side. Remove from heat and allow steak to rest for at least five minutes before slicing into thin strips.
Combine all salad ingredients in a big bowl and toss with remaining dressing.
Divide salad onto four plates. Top with several slices of steak and additional almonds. Enjoy!