Balsamic Steak Salad for Two

Balsamic Steak Salad for Two

2 Tbsp Wildtree Balsamic Vinegar (whichever flavor you prefer)

2 tsp red wine vinegar

½ tsp brown sugar

½ pound strip steak

½ tsp plus ¼ tsp Wildtree Rancher Steak Rub

1 tsp Wildtree Roasted Garlic Grapeseed Oil

1 bell pepper, diced

1 onion, diced

1 tomato, diced

1 tsp Wildtree Garlic Galore Seasoning Blend

4 cups lettuce

½ cup feta, crumbled

 

Preheat your grill to high. While the grill preheats mix together the Balsamic Vinegar, red wine vinegar, and brown sugar; set aside. Season the steak with ½ teaspoon Rancher Steak Rub. Grill for about 2-3 minutes per side, or until cooked to desired doneness. While the steak cooks heat the Grapeseed Oil over medium heat. Add the chopped vegetables, Garlic Galore and remaining ¼ teaspoon Rancher Steak Rub. Sauté until tender, about 5 minutes. Divide the lettuce among two plates. Top with cooked vegetables and feta. After steak has rested, slice against the grain and place on top of the salad. Drizzle with the Balsamic Vinegar mixture.

 

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Serves 4

1/2 cup Wildtree Cactus Pete’s Agave BBQ Sauce

1/2 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend

1 pound flank steak

Salt and pepper

2 cups arugula

2 cups romaine

2 tablespoons fresh parsley

½ cup cherry peppers, jarred and sliced

¼ cup sun dried tomatoes, chopped

¼ cup cherry tomatoes, halved

¾ cup Wildtree European Dipping Oil-Mediterranean Balsamic

Blend BBQ Sauce and Fra Diavolo Blend in a saucepan and cook on medium low heat for about 15 minutes, stirring occasionally; set aside. Heat grill to high. Season steaks on both sides with salt and pepper. Grill on one side until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4 inch thick slices. While the steak is resting, toss arugula, romaine, cherry peppers, and all tomatoes with the Balsamic Dipping Oil. Serve sliced flank steak over the salad.

Wildly Delcious Fajitas

Fajitas are a great way to get veggies into your children! My son is a great eater, but there are a lot of things he still doesn't eat such as peppers. However, saute them up in a cast iron skillet and put them in a corn tortilla with grilled skirt steak, sauteed onions and sour cream and he begs for more!

Wildly Delicious Steak Fajitas

Wildtree Grapeseed Oil (Natural & Garlic)

2 lbs Skirt Steak

1 large red onion, cut into strips 

1 yellow pepper, cut into strips 

2 red pepper, cut into strips

1 green pepper, cut into strips  

3 TBSP Wildtree Adobo Seasoning Blend (plus a little more)

2 TBSP Apple Cider Vinegar 

12 corn tortillas, warmed 

Whisk together the vinegar, Adobo seasoning and about 1/4 cup Natural Grapeseed Oil. Add skirt steak and marinate for several hours or overnight in the fridge.

When ready to cook, heat 2 TBSP Garlic Grapeseed Oil in large cast iron skillet over medium heat. Add onions and peppers and sprinkle with Adobo Seasoning and cook until softened and starting to caramelize. Meanwhile, grill steak until desired temperature.  Serve steak, peppers & onions in warm corn tortillas with the following condiments ~ sour cream, sliced avocado, chopped tomatoes with a spritz of Bragg's Liquid Aminos.