Steak Salad With Scorched Tomatoes and Yogurt Balsamic Dressing

Over the weekend, I picked up a little box of delicious cherry tomatoes from the farmer’s market. We’ve been putting them in everything the past few days but I think my favorite so far has been including them in a steak salad we had for dinner on Sunday night. It was basically just a mixture of things we’ve started to gather in our kitchen, but I think it turned out delicious! Here’s what we did.

You will need:

1 skirt steak

handful of cherry tomatoes

1 clove garlic, thinly sliced

bag of lettuce (we love arugula and spinach)

1 cup sliced almonds

Bolthouse Farms creamy balsamic yogurt dressing

½ cup feta cheese crumbles

What you do:

Heat a large skillet with a dash of olive oil until very hot. Season both sides of the steak with a generous amount of salt and pepper. Place the seasoned skirt steak in the pan and cook for 4-5 minutes per side. Once cooked to your liking, set it aside to rest while you prep the rest of your ingredients.

While the pan you cooked the steak in is still hot, pour in ¼ cup of water to deglaze the pan and get all that yummy juice off the bottom. Now toss in the sliced garlic and cherry tomatoes. Simmer on medium to high heat until the tomatoes are slightly scorched and the garlic is golden brown. Pour ½ cup of the Bolthouse dressing into the tomato and garlic mixture and simmer for 4 minutes, stirring frequently.

In a colander, rinse the greens. Grab plates and begin to plate your salad — I usually just grab a few handfuls of greens per plate. Next, place the sliced steak on top of the greens. Pour the tomato and dressing mixture over the top and sprinkle with a few sliced almonds and a bit of feta cheese.