Seared Steak and Delicata Squash Salad
A delightful salad featuring seared steak, roasted Delicata squash, sautéed onions and mushrooms, fresh lettuce, grape tomatoes, and creamy goat cheese, dressed in a light vinaigrette.
Ingredients
| 1 | Delicata squash, sliced into thin strips |
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| 2 | Rib eye or strip loin steaks or 1 flank steak |
| 2 | Onions |
| 1 | Container mushrooms (your choice) |
| 2 | Heads bib lettuce |
| packet Goat cheese (small) | |
| Balsamic vinegar | |
| Grape tomatoes |
Instructions
| 1. | Begin by slicing the Delicata squash into thin strips and delicately brushing them with a touch of olive oil. Alternatively, for a sweeter note, you may opt to brush them with maple syrup. Roast the squash until it achieves a soft and tender texture, ensuring to leave the thin, edible skin intact. |
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| 2. | In a pan, sauté the onions and mushrooms in a drizzle of olive oil, allowing them to caramelize and develop their flavors. Once cooked to perfection, introduce a splash of balsamic vinegar and continue sautéing until the liquid is absorbed, enhancing the depth of the dish. |
| 3. | Prepare the steak by seasoning it generously with salt and pepper, infusing it with layers of flavor. Grill the steak to a perfect medium doneness, leaving it slightly pink inside. Feel free to enhance the steak with your preferred spices for a personalized touch. |
| 4. | Artfully plate the salad by arranging a bed of crisp bib lettuce and vibrant grape tomatoes. Thinly slice the seared steak and position it elegantly around the lettuce. Scatter the caramelized onions and mushrooms on top. Place the roasted Delicata squash along the outer edge of the plate, creating a visually appealing presentation. Finish by delicately breaking small pieces of creamy goat cheese over the salad. Drizzle with a light vinaigrette or relish in the salad's natural flavors. |
Published on Jul 21, 2024 by Luminița