Italian Steak Salad

Name: Italian Steak Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 ½ lbs SRF Black® Outside Skirt Steak; 2 (15 oz) cans cannellini beans, drained and rinsed; 1 pint cherry tomatoes, cut in half; 1 pint bocconcini, cut in quarters (or fresh mozzarella cut into cubes); ½ red onion, diced; ½ (12 oz) jar sliced pepperoncini; ½ (12 oz) jar roasted red pepper stripes, roughly chopped; 1 bunch parsley, finely chopped; Salt &amp; pepper; SRF Wagyu Beef Tallow; ¾ cup red wine vinegar; ¾ cup olive oil; 2 garlic cloves, smashed; 1 tablespoon honey; 1 tablespoon dried oregano; ¼ teaspoon red pepper flakes; ¼ to ⅓ cup Parmigiano Reggiano, freshly grated; Salt &amp; pepper to taste

Author

Rocco Gizzo

Servings

4 to 6

Prep Time

25 minutes

Cook Time

10 minutes

You probably don’t think of a salad when it comes to meal prep… but this one changes that! It starts with Snake River Farms Wagyu Skirt Steak, has no lettuce so it holds up in the fridge all week, and gets better as it sits.

SRF’s Skirt Steak is rich, unbelievably tender, and beautifully marbled so it’s packed with flavor before it even hits the pan. The steak is seared hard, cut into cubes, and still juicy all the way through. Everything else just builds around it! The result is a high protein, nutrient dense salad that eats like a steak dish first. It’s fresh, it’s balanced, and it’s built around really good beef!

Ingredients

Steak Salad

1 ½ lbs SRF Black® Outside Skirt Steak
2 (15 oz) cans cannellini beans, drained and rinsed
1 pint cherry tomatoes, cut in half
1 pint bocconcini, cut in quarters (or fresh mozzarella cut into cubes)
½ red onion, diced
½ (12 oz) jar sliced pepperoncini
½ (12 oz) jar roasted red pepper stripes, roughly chopped
1 bunch parsley, finely chopped
Salt & pepper
SRF Wagyu Beef Tallow

Italian Salad Dressing

¾ cup red wine vinegar
¾ cup olive oil
2 garlic cloves, smashed
1 tablespoon honey
1 tablespoon dried oregano
¼ teaspoon red pepper flakes
¼ to ⅓ cup Parmigiano Reggiano, freshly grated
Salt & pepper to taste

Directions

Add all the Italian Salad Dressing ingredients to a base of a blender, and blend on high until the dressing is fully emulsified. Taste and adjust seasoning as needed. Then set aside in the fridge until you’re ready to use it.
Begin prepping the rest of the salad ingredients, and then portion them into separate containers until you’re ready to build the salad – drain and rinse the cannellini beans; cut the cherry tomatoes in half; cut the bocconcini into quarters (or cut the fresh mozzarella into cubes); dice your onion; finely chop the parsley; and roughly chop the roasted red peppers.
Then remove the steak from the fridge at least 30 minutes before cooking and pat it completely dry. Then liberally season both sides with salt and pepper (or your seasoning of choice).
Heat a cast iron skillet over medium heat and add Wagyu Beef Tallow. Once hot, carefully add the steak. Cook for 3 minutes on the first side, flip, and then cook for another 2 to 3 minutes on the other side, or until internal temperature reaches 130ºF.
Once the steak is done cooking, remove it from the skillet and allow it to rest for at least 5 minutes. Once rested, cut the steak into bite sized cubes.
Begin building the salad by adding all the ingredients to a large bowl. Then pour over as much salad dressing as your heart desires. Mix until everything is fully coated, taste, and adjust seasoning as needed.
Portion the salad into 4 to 6 containers and enjoy!

Recipe Note

Author Bio

Rocco is a self-taught home chef known for his Italian-American style of cooking. He shares easy weeknight recipes, traditional holiday meals with a twist, and comforting dinner ideas for the everyday household on his blog cookingwithrocco.com and his Instagram @cooking_with_rocco. When he's not in the kitchen, he enjoys trying different restaurants, expanding his wine knowledge, and sharing his travel destinations with his Instagram followers.