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Steak Salad Sundays Part 49: Classic steak dinner steak salad with a Calabrian chili chimichurri inspired vinaigrette For the salad: Arugula Garlic parmesan smashed potatoes Shaved brussel sprouts Crispy jalapeños Sauted boursin onions Calabrian chili chimichurri inspired dressing Calabrian chili chimichurri inspired dressing: 1/4 cup olive oil 1 tbsp white wine vinegar 1/2 tbsp honey 2 cloves garlic, minced 1 tbsp calabrian chilis, chopped Juice of 1/4 lemon Handful of parsley Handful of green onion Handful of cilantro Salt and pepper, to taste *Add all ingredients to a jar and use an immersion blender to blend until a nice smooth consistency. Smashed potatoes: Heat oven to 425. I used yukon gold potatoes. Cut in half and boil for about 15-20 minutes, or until you can easily pierce with a fork. Strain and then place onto a greased basking sheet. Using a flat surface such as the bottom of a glass cup, gently smash down each potato. Using a brush, coat the top of the potatoes with garlic butter before seasoning with salt, pepper, and freshly grated parmesan cheese. Bake for about 20-40 minutes, or until desired crispiness. I went for about 30 minutes. After you remove from oven, add some extra parmesan cheese on top. Sauted onions: Slice a yellow onion and saute in some olive oil over medium heat stirring frequently. Season with a pinch of salt. Saute for about 10-20 minutes, until they soften and start to brown. If you want to caramelize make sure you go low and slow (low heat, 60+ min). Once you are done cooking your onions, make sure heat is on low. Add a large spoonful of Boursin cheese and mix until cheese is well combined and starts to look creamy. #steaksalad #steaksaladsundays #steaksaladsunday #steak #cooking #Recipe #dinner #dinnerinspo #sundaydinner #grilling #saladrecipe

Steak Salad Sundays Part 50: Orange vibes steak salad with a blood orange ginger vinaigrette For the Salad: 1 cup mixed greens 1 cup arugula Blood orange slices Mandarin slices Grapefruit slices Shredded carrots Diced orange bell pepper Mint Crispy sriracha ramen Chili roasted pistachios Orange goat cheese mixture Blood orange ginger vinaigrette For the dressing: ¼ cup olive oil 1 tbsp rice wine vinegar 2 cloves garlic, minced 1 tbsp dijon mustard 1 tbsp honey 1 tsp grated ginger Juice of ½ blood orange 2 tbsp green onion or chives, diced Salt and pepper, to taste For the goat cheese: I used the orange blossom honey goat cheese from @Laura Chenel and added some additional orange zest and flaky salt For the ramen: I got a pack of plain ramen and broke it up into small bite size pieces. I sauteed over medium heat in a little bit of avocado oil and sriracha, mixing up until well coated and the ramen starts to get a little toasted. #steaksaladsundays #steaksaladsunday #steaksalad #dinner #cooking #mealinspo #Recipe #salad #steak #grilling #citrus

Steak Salad Sunday Part 48: My top 10 favorite steak salads of 2024! Thank you all so much for your support. I’m so grateful for this community and I can’t wait to share more with you in 2025. Happy new year and happy sunday! 🥂 #steaksalad #steaksaladsundays #steaksaladsunday

Steak Salad Sundays Part 51: Sliced pear and gorgonzola steak salad topped with crispy brussel sprouts, crispy onions, and sweet & spicy pecans made with my @Instant Pot Vortex Air Fryer #ad #steaksaladsundays Ingredients: 1 cup spring mix 1 cup arugula Sliced steak Sliced pear Shaved brussel sprouts Crispy onions Sweet and spicy pecans Crumbled gorgonzola cheese Champagne vinaigrette Crispy onions: 1 onion, sliced thinly Salt and pepper, to taste. Slice onion as thinly and even as possible. Toss with olive oil, salt, and pepper. Air fry at 300 degrees for about 20 min or until desired crispiness, checking in every five minutes or so. Sweet and Spicy Pecans: 12 oz pecans 2 tbsp maple syrup ¼ cup brown sugar 3 tbsp sriracha Dash of cayenne Dash of cinnamon 2 tbsp melted butter Salt, to taste Toss all ingredients together until pecans are well coated. Air fry at 300 for about 10 minutes or until pecans are nice and toasted. Brussel Sprouts: Slice brussel sprouts finely and toss with a little olive oil, salt, pepper, and lemon juice. Air fry for 5-8 minutes at 375 degrees, or until desired crispiness. Champagne Vinaigrette ¼ cup olive oil 2 tbsp champagne vinegar 1 tbsp fresh orange juice 1 tbsp honey 1 tbsp dijon 1 tbsp green onions, diced 3 cloves garlic, minced Salt and pepper to taste