About
Will this new year be better than the last? We think so! In fact, this might be the best year yet! Time to celebrate with the Best-Year Salad! Juicy, rosy, savory strips of flank steak top a hearty, refreshingly green salad that tastes like the freshness of the coming year. Roasted squash adds sweetness and tenderness, while the tangy blue cheese and dressing ups the enjoyment. The Best-Year Salad is a promise of good times and good flavors to come!
Ingredients
- 2 delicata squash, halved, seeds removed, and thinly sliced into half-moons
- 6 tablespoons extra-virgin olive oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 fresh thyme sprigs
- 1 pound flank steak
- 2 tablespoons sherry vinegar
- 1/2 teaspoon honey
- 5 ounces baby spinach
- 1/2 cup blue cheese, crumbled
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Line a baking sheet with aluminum foil.
Step 3 -On the baking sheet, toss the squash with 1 tablespoon of the olive oil.
Step 4 -Season the squash with the salt and the pepper.
Step 5 -Sprinkle the thyme sprigs over the squash.
Step 6 -Roast the squash on the prepared baking sheet until golden brown, about 20 minutes.
Step 7 -Discard the thyme sprigs.
Step 8 -Season the steak generously with the salt and the pepper.
Step 9 -Grease a grill pan with 1 tablespoon of the olive oil.
Step 10 -Heat the grill pan over high heat.
Step 11 -Grill the steak until the internal temperature reaches 145 degrees F for medium-rare, about 5-6 minutes per side.
Step 12 -Let the steaks rest for 5 minutes, then slice thinly against the grain.
Step 13 -In a small bowl, whisk together the sherry vinegar, the honey, and the remaining olive oil. Season the dressing with the salt and the pepper.
Step 14 -Add the spinach and the roasted squash to a large bowl and drizzle with the dressing, tossing gently to combine.
Step 15 -Divide the salad among 4 plates.
Step 16 -Top the salads with the steak, the blue cheese, and the remaining dressing if desired.
Step 17 -Serve immediately.
