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Name: Grilled Burgundy Pepper Spoon Steak Salad
Yield: 6 servings
Ingredients: 2 lemons, zest and juice of; 1 Tbsp apple cider vinegar; 1 tsp Dijon mustard; Kosher salt, to taste; Ground black pepper, to taste; 2 Tbsp honey; ½ cup olive oil; 1 lb Burgundy Pepper Spoon Steak; 10 oz fresh baby spinach, large stems removed; ½ pint grape tomatoes, halved; 1 English cucumber, coined; ½ red onion, sliced; ½ cup Kalamata olives, pitted and halved; 4 oz crumbled feta cheese, plus additional for garnish; Grilled naan, for serving

Grilled Burgundy Pepper Spoon Steak Salad

We took our mouthwatering Burgundy Pepper Spoon Steak, grilled it to perfection and served it over a bed of seasonal vegetables tossed in a lemon honey dressing. As if it couldn't get any better, we served it with a side of grilled naan.

Calories: 400per serving
Servings: 6people

Ingredients

2 lemons, zest and juice of
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
2 Tbsp honey
½ cup olive oil
1 lb Burgundy Pepper Spoon Steak
10 oz fresh baby spinach, large stems removed
½ pint grape tomatoes, halved
1 English cucumber, coined
½ red onion, sliced
½ cup Kalamata olives, pitted and halved
4 oz crumbled feta cheese, plus additional for garnish
Grilled naan, for serving

Instructions

In a small bowl, whisk together lemon zest and juice, apple cider vinegar, mustard, salt, pepper, honey and oil. Place dressing in the fridge until ready to use.
Preheat the grill to medium-high. Place the steaks on the grill and cook until desired doneness. Transfer steaks to a plate and let rest for 5 minutes. Cut steak crosswise into thin slices. Set aside.
In a large bowl, combine the baby spinach, cherry tomatoes, cucumber, red onion, Kalamata olives and feta cheese. Toss the salad with dressing to coat. Add the steak slices on top of the salad. Top with additional feta cheese, if desired. Serve with grilled naan.

Watch the Recipe

Grilled Burgundy Pepper Spoon Steak Salad

Notes from the Kitchen

Chef's tip
Chef's Tip
**Wine Pairing:** [Mirassou Pinot Noir ](https://www.festfoods.com/shop#!/?id=182112) sponsored by [E. & J. Gallo Winery](http://www.gallo.com/)
Try a swap
Try a Swap
Top salad with grilled chicken, fish or shrimp instead of steak.
For dairy free, omit Feta cheese.
For gluten free, omit naan.
Stovetop Cooking Directions:
1. Spray a 12-inch cast iron skillet with cooking spray. Heat skillet over high heat for about 10 minutes.
2. Pat the steaks dry and place in the hot pan. Cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 6 minutes. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness.
3. Transfer the steaks to the plate to rest for 5 minutes. Cut steak crosswise into thin slices. Set aside.

Nutrition

Per Serving: Calories 400 Total Fat 30g Cholesterol 65mg Sodium 750mg Total Carbohydrate 14g Dietary Fiber 2g Total Sugars 8g Protein 19g Vitamin D 0% Calcium 15% Iron 15% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

Grilled Burgundy Pepper Spoon Steak Salad

Calories: 400per serving
Servings: 6people

Ingredients

2 lemons, zest and juice of
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
2 Tbsp honey
½ cup olive oil
1 lb Burgundy Pepper Spoon Steak
10 oz fresh baby spinach, large stems removed
½ pint grape tomatoes, halved
1 English cucumber, coined
½ red onion, sliced
½ cup Kalamata olives, pitted and halved
4 oz crumbled feta cheese, plus additional for garnish
Grilled naan, for serving

Instructions

In a small bowl, whisk together lemon zest and juice, apple cider vinegar, mustard, salt, pepper, honey and oil. Place dressing in the fridge until ready to use.
Preheat the grill to medium-high. Place the steaks on the grill and cook until desired doneness. Transfer steaks to a plate and let rest for 5 minutes. Cut steak crosswise into thin slices. Set aside.
In a large bowl, combine the baby spinach, cherry tomatoes, cucumber, red onion, Kalamata olives and feta cheese. Toss the salad with dressing to coat. Add the steak slices on top of the salad. Top with additional feta cheese, if desired. Serve with grilled naan.

Watch the Recipe

Grilled Burgundy Pepper Spoon Steak Salad

Notes from the Kitchen

Chef's tip
Chef's Tip
**Wine Pairing:** [Mirassou Pinot Noir ](https://www.festfoods.com/shop#!/?id=182112) sponsored by [E. & J. Gallo Winery](http://www.gallo.com/)
Try a swap
Try a Swap
Top salad with grilled chicken, fish or shrimp instead of steak.
For dairy free, omit Feta cheese.
For gluten free, omit naan.
Stovetop Cooking Directions:
1. Spray a 12-inch cast iron skillet with cooking spray. Heat skillet over high heat for about 10 minutes.
2. Pat the steaks dry and place in the hot pan. Cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 6 minutes. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness.
3. Transfer the steaks to the plate to rest for 5 minutes. Cut steak crosswise into thin slices. Set aside.

Nutrition

Per Serving: Calories 400 Total Fat 30g Cholesterol 65mg Sodium 750mg Total Carbohydrate 14g Dietary Fiber 2g Total Sugars 8g Protein 19g Vitamin D 0% Calcium 15% Iron 15% Potassium 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Grilled Burgundy Pepper Spoon Steak Salad

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Grilled Burgundy Pepper Spoon Steak Salad

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition