Chopped Grilled Steak Harvest Salad | Schnucks
Chopped Grilled Steak Harvest Salad Chopped Grilled Steak Harvest Salad Ingredients Cider-Mustard Dressing ¼ cup Schnucks apple cider vinegar1 mediums shallot, finely chopped3 tbsp coarse ground mustard1½ tbsp Schnucks pure honey2 garlic cloves, crushed⅛ tsp... > 40 4

Chopped Grilled Steak Harvest Salad

Beef, Grilling

Ingredients Cider-Mustard Dressing ¼ cup Schnucks apple cider vinegar1 mediums shallot, finely chopped3 tbsp coarse ground mustard1½ tbsp Schnucks pure honey2 garlic cloves, crushed⅛ tsp... >

40

4

Ingredients

Cider-Mustard Dressing
  • ¼ cup Schnucks apple cider vinegar
  • 1 mediums shallot, finely chopped
  • 3 tbsp coarse ground mustard
  • 1½ tbsp Schnucks pure honey
  • 2 garlic cloves, crushed
  • ⅛ tsp salt
  • ⅛ tsp McCormick® ground black pepper
  • ½ cup Schnucks olive oil
Steak Harvest Salad
  • ¾ tsp kosher salt
  • ½ tsp McCormick® ground black pepper
  • ½ tsp Schnukcs garlic powder
  • 1 Certified Angus Beef® sirloin steak
  • 1 medium fennel bulb, quartered
  • 1 tbsp Schnucks olive oil
  • 2½ bags Dole® hearts of romaine
  • 2 large carrots, halved lengthwise, then cut crosswise into ¾" pieces
  • 1 large gala, Honeycrisp or Pink Lady apple, cored and cut into 1" pieces
  • ½ small red onion, thinly sliced
  • 4 oz chèvre (goat cheese), crumbled
  • ¼ cup salted roasted peanuts

Instructions

  1. Prepare Cider-Mustard Dressing: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk together vinegar, shallot, mustard, honey, garlic, salt and pepper; whisking constantly, slowly drizzle in oil. Makes about 1 cup.
  2. Prepare Steak Harvest Salad: In small bowl, combine salt, pepper and garlic powder. Rub steak and fennel with oil; sprinkle with salt mixture. Place steak and fennel on hot grill rack; cover and cook steak 10 minutes or until internal temperature reaches 140°F for medium-rare, turning once halfway through cooking; cook fennel 4 minutes or until lightly charred and crisp-tender, turning once halfway through cooking
  3. Transfer steak and fennel to cutting board; loosely tent steak with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.) Cut fennel into ¾" pieces; discard core. Cut steak into ½" thick slices.
  4. In large bowl, toss lettuce, carrots, apple, onion, fennel and ½ cup dressing until well combined; serve topped with chèvre, pepitas and steak.

Nutrition Facts

570 Calories Per Serving

FAT: 37G

SATURATED FAT: 10G

CHOLESTEROL: 87MG

SODIUM: 722MG

CARBOHYDRATES: 24G

FIBER: 6G

SUGARS: 15G

PROTEIN: 38G

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