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Steak
Salad
Serves 4
| INGREDIENTS: | |
| 1 | loaf (10 ounces) frozen garlic bread, Pepperidge Farm® |
| 4 | seasoned strip steaks (9 ounces each), Kansas City Steak Company® |
| 2 | bunches watercress, trimmed |
| 1/2 | cup thinly sliced red onion |
| 1 | basket cherry tomatoes, halved |
| 1 | can (7 ounces) artichoke hearts, drained and quartered, Reese® |
| 1/2 | cup extra-virgin olive oil, Star® |
| 1/4 | cup balsamic vinegar, Star® |
Prep time: 15 minutes
Cooking time: 10 minutes
PREPARATION:
- Bake garlic bread according to package directions.
- Meanwhile, rub steaks with all but 1 tablespoon Kansas City Steak Seasoning.
- Cook steaks according to package directions to desired doneness.
- Set steaks aside to cool slightly, then thinly slice crosswise.
- Divide watercress equally among 4 plates and arrange steak slices over watercress.
- Scatter onion slices, tomato halves and artichoke hearts over steak slices.
- In small bowl, whisk oil, vinegar and reserved 1 tablespoon Kansas City Seasoning Blend.
- Drizzle vinaigrette over vegetables.
- Cut warm garlic bread into 4 equal pieces and place atop vegetables.
