March Meal Prep: Garlicky Steak Salad

 

I love eating salads.  But we also enjoy stir fry.  I decided to fix this as a stir fry meal.  We froze the leftovers.  The directions below is for the salad.  I sliced up the steak in advance and had it marinade before cooking in a frying pan.  Add whatever vegetables you like - we used snow peas, carrots, broccoli, and mushrooms.  I meant to add zucchini squash but forgot.  I served it over brown rice.

Magic Garlic Vinaigrette & Marinade

Ingredients:

• TS Shake & Pour
• 1/4 c water
• 1 1/2 Tbsp Makin' Magic Chicken Seasoning
• 1/2 c extra virgin olive oil
• 1/4 c balsamic vinegar
  
• 2 tsp Dijon mustard

Directions:

• In TS Shake & Pour or jar with tight fitting lid, combine water and Makin' Magic Chicken Seasoning.  Let stand 10 minutes.
• Add remaining ingredients.  Cover and vigorously shake until combined and emulsified.

Makes 8 (2 Tablespoon) servings.

Garlicky Steak Salad

Ingredients:

• 1 1/4 lb boneless beef sirloin steak
• 3/4 c Magic Garlic Vinaigrette & Marinade, divided
• 10 oz 50/50 salad mix (spring greens & spinach)
• 
  Assorted fresh veggies of choice (such as tomatoes, cucumber, red onion, avocado)
• 1/2 c crumbled blue cheese

Directions:

• 
  In a storage container or gallon freezer bag, combine steak and 1/3 cup (6 tablespoons) Magic Garlic Vinaigrette & Marinade.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.  OR you can freeze for later use.
• 
  Prepare grill to medium heat.  Remove steak from marinade.  Discard marinade.  Place steak on grill.  Grill, turning once, until desired donesness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), about 16-20 minutes.
• 
  Remove steak from grill.  Let stand 5 minutes.  Slice across the grain.
• meanwhile, divide salad mix and veggies of choice among 6 large salad plates or dinner plates.  Drizzle with remaining 6 tablespoons Vinaigrette.  Top with sliced steak and blue cheese.