Spicy Steak Salad - KOTA Territory News

Spicy Steak Salad

1 lb. Flat Iron Steak Top Blade Chuck Shoulder

14 oz. salad blend (50% Romaine/50% Spring Mix)

3 tbsp BBQ sauce

10 oz. Pico de Gallo

8 oz. BBQ Ranch dressing

12 slices of baguette 1/4 "thick

Salt and pepper to taste

6 oz. cheddar cheese, shredded

12 rings of red onion

Heat nonstick pan to medium high heat. Cut steak into ¼ inch chunks and place in pan. Crack fresh pepper and sea salt to taste. Sauté for 2-3 stirring frequently until medium rare. Add BBQ sauce, cook one more minute. Remove from heat. While the meat is cooking divide salad between 4 large salad bowls or plates. Put 2 ½ oz. strip of Pico on one side of each salad and 1 ½ oz. cheddar on other side. Divide the steak on plates down the center. Set 3 rings of red onion on top of the steak. Set 3 slices of baguette on side of each salad. Serve immediately with dressing on the side.