Big Sky Steak Salad
This hearty steak salad is bold and flavorful with coffee-rubbed flank steak, smoky tomatoes, crispy bacon, and creamy blue cheese, all drizzled with a warm balsamic-garlic dressing. A true Montana-inspired meal!
View Original PDFIngredients
- 1 lb. flank steak
- 2–3 Tbsp Roasted Coffee Rub & Seasoning
- 2 tsp Black Garlic Infused Sea Salt
- ½ lb. bacon
- 2 cups cherry tomatoes
- 2 Tbsp Caramelized Garlic Infused Olive Oil
- 2 Tbsp Smoked Barrel Aged Balsamic
- 4–6 cups mixed greens
- ½ cup blue cheese crumbles
Directions
- Season the steak with Roasted Coffee Rub and Black Garlic Infused Sea Salt. Set aside while cooking the bacon.
- Cut bacon into ¼-inch pieces and place in a cold skillet. Cook over medium heat, stirring occasionally until crispy. Remove bacon and set aside. Drain excess grease.
- Increase heat to medium-high. Add the steak and cook 5–7 minutes for medium to medium-rare. Flip, then add cherry tomatoes and cook another 5–7 minutes.
- Remove steak to rest. Add Caramelized Garlic Olive Oil and Smoked Balsamic to the pan with the tomatoes. Stir to coat and remove from heat.
- Slice steak diagonally into thin strips.
- Arrange mixed greens on a platter. Top with blue cheese, bacon crumbles, and steak slices. Drizzle with the warm balsamic-garlic tomatoes as a dressing. Enjoy!