I have not done a recipe post in what feels like forever. The weather is cold and gloomy in Colorado, which means it’s time to get cooking. Paul and I are also trying to eat out less throughout the month of January so I am hoping we can stick to our goal and cook more at home. After being stuck at home for 10 days with COVID, I know I am feeling a little squishy with all the Door Dashing we did so I am ready for some healthier meals. I will say we have a pretty good routine during the work week and cook our meals at home 95% of the time. However, come the weekend, we are always excited to try new restaurants and order from Door Dash when we are feeling lazy. I received the Half Baked Harvest Super Simple cookbook for Christmas so we should have plenty of inspiration for some yummy home cooked meals.
We took a swing at the Thai Basil Steak Salad from the cookbook but due to what was in season/available at the grocery store, we used the recipe as inspiration and did our own twist. Instead of flank steak, we opted for pre-packaged stir fry beef (the meat counter was out of a ton of different steak options). We also could not find nectarines or peaches, so our salad was not fruity whatsoever. Finally, we added red onion and yellow peppercinis because why not? We also opted for an already made dressing so we purchased an asian sesame vinaigrette to save some money rather than making our own. Overall, the salad was a 9/10 and we plan on adding it in to our favorites rotation. Whenever we do a salad-only for dinner, I am always worried I’ll be hungry 30-minutes later. On top of a lighter lunch during the week, if I go to Orange Theory, I am usually ravished by dinner time. They key to a hearty and filling salad is protein and lots of toppings, so I love to get creative and throw in a ton of ingredients.
Ingredients:
- 1/2 pound of steak (we used stir fry beef from the meat section of the grocery store. But it is recommended to use flank or hanger steak)
- Garlic salt and Pepper
- 2 tablespoons of olive oil or avocado oil
- 2 bell peppers (seeded and thinly sliced)
- Mixed greens – use your favorite. We purchased ‘Spring Mix’, which is a little bit of everything
- 1/4 cup of basil leaves, torn
- 1 avocado
- 1 red onion – thinly sliced
- Peppercinis
- Vinaigrette: We picked up an asian sesame ginger vinaigrette from the store. The recipe we were inspired from calls to make your own, but we didn’t want to buy sesame oil, fish sauce, ginger, jalapenos, honey, and soy sauce if we could buy a vinaigrette for half the price.
Instructions:
- Marinate the steak: the original recipe recommends any where from 30 minutes to overnight. We decided to marinate the steak overnight. In a zip lock bag, combine the steak, vinaigrette, salt and pepper. Refrigerate
- Heat a skillet with 1 tablespoon of olive oil and sear the steak on each side.
- Remove the steak from the skillet and let cool
- Add the peppers to the same skillet and cook for 3-4 minutes. Feel free to add some black pepper and garlic for extra flavor
- In a large salad bowl, mix together the greens, basil, red onions, avocado, peppercinis, and any other toppings. Add the steak and vinaigrette and serve!
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xoxo Olivia
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