Thursday, May 18, 2017

Grilled Steak Salad with Balsamic Cabernet Dressing


This is a sponsored post written by me on behalf of The Marzetti® Brand
All opinions are 100% mine.


Friends, can we talk here?

It is getting close to the end of May, and you know that that means right?

Memorial Day, which of course means grilling!! 


Have you started your grilling season yet? In the Pacific Northwest, grilling season is just about a religious experience, and ours is in high gear, with no plans of slowing anytime soon. I am enjoying it so much I just might move onto my deck and abandon my kitchen altogether!

We have been knee deep in burgers and BBQ, but (for me) there is always that yearning for fresh produce. Which is why I got uber excited when Marzetti® approached me to give some of their Marzetti® Vineyard Dressing a try.

Oh, don't get me wrong, I will grill just about any veggie you throw at me, and these dressing would be amazing on them, but a nice fresh salad with peppery arugula, the bite of some red onion, and the sweet juiciness of grape tomatoes? You really can't top that.

Unless of course it is topped with some perfectly grilled steak, tangy goat cheese, and a mouthwatering salad dressing made with balsamic vinegar and Cabernet right?

Oh yes, I am right!




So, let me tell you a few of the reasons I am so excited to be working with The Marzetti® Brand.

Marzetti® Vineyard Dressings are deliciously crafted pairings that are inspired by the vine. Y'all know me, I am all about the vine!

They have flavors like Asiago Peppercorn Chardonnay, Balsamic Cabernet, Citrus Pinot Noir, Dijon Champagne, Garlic & Herb Chardonnay, and Mixed Berry Merlot. Which means there is something for everybody, unless of course, you are me, then you express (very loudly) to everyone that they are ALL mine, and I am not too sure if I am going to share.

No, I shared. I am nice like that.

Seriously, I had to share, these flavors are too dang good not to share! 

I was immediately drawn to the Balsamic Cabernet because they are two of my favorite flavors. But also because my guy is a big ol' beef eater, and this dressing just screamed out to me that it wanted to be paired with a juicy grilled steak.

Yes, food talks to me #dontjudge

Plus there are only 60 to 80 calories per serving!

Which, umm hellooooooo, it is almost bathing suit season, so we can all get behind that right?





But, I know that you are dying to hear what the skeptic thought aren't you?

Ya, he loved it!! He is now (if it is possible) even more excited than me about the different varieties available.

No joke, Mr. Non-foodie has visions of salads dancing in his head! 

He actually said to me (this is no joke peeps) "Oh the Garlic & Herb Chardonnay would be great on a grilled chicken salad", and I can't believe I actually heard him say "I'll bet the Citrus Pinot Noir would be really good over some grilled asparagus".

Who is this man?

So, I am putting you to a challenge. 

You need to come up with more ideas than Kevin has (hint - those aren't the only ones). I want to hear them all! It might mean that we eat salad for the next 3 months, but I am totally game for that.

Now, grab those keys, get to the store (here is a handy dandy Vineyard Dressing product locator, and look in the refrigerated dressings section of the produce department, and buy a truckload of dressing so you can join me in my new obsession!




yield: 4 servingsprint recipe

Grilled Steak Salad with Balsamic Cabernet Dressing

Bring those smoky grill flavors to a healthy and delicious salad that is perfect for lunch or dinner.
prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

  • 1 (1 1/2 to 2 pound) flat iron steak
  • 10 ounces baby arugula
  • 1/2 red onion, thinly sliced
  • 1 pint grape tomatoes, halved
  • Marzetti® Vineyard Dressing Balsamic Cabernet Salad Dressing
  • 4 ounces goat cheese, crumbled

INSTRUCTIONS:

  1. Remove steak from refrigerator and allow to warm on the counter top for 30 minutes. Season with salt and pepper.
  2. Heat grill to medium high.
  3. Place steak on the grill and cook for 4 to 5 minutes. Turn and continue to cook for 3 to 4 more minutes, or to an internal temperature of 120 degrees F (medium rare). Allow steak to rest 10 to 15 minutes.
  4. Meanwhile combine the arugula, onion, and tomatoes and toss with a small amount of the salad dressing. Place salad on a platter.
  5. Slice steak thinly against the grain and place on top of the salad. Drizzle with additional salad dressing and top with goat cheese.

Created using The Recipes Generator




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19 comments:

  1. This looks so tasty! I can already see us sitting on the deck enjoying it and I haven't even made it yet. Lol

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    1. Thanks so much Marie :) this is the perfect salad to enjoy on the deck for a warm summer's dinner!

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  2. Perfect summer meal! I am sure my family would love to see this on the dinner table!

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  3. This is the ultimate summer meal!! Love this!

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  4. I want this right now. I LOVE steak salads!

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  5. Okay, that looks amazing! I love steak! And this one looks incredible. Thank you so much for sharing this.

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    1. You are so welcome Heather, I am so glad you like it!

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  6. That steak is cooked perfectly and improved only by the delicious sounding dressing! Love Marzetti products so I'm sure this one is great!

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    1. I love them too! Their new vineyard dressings are amazing!!

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  7. i LOVE steak salad! I make one super similar! Its so delicious! I love the tang of the balsamic!

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  8. This is one of my very favorite warm weather dinners! I'm definitely going to try this dressing, it sounds delicious!

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    1. I hope you do Cait it is one of my fave summer salads :)

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