Road to Mothers Day Part I!
It’s that time of year again, Mother’s Day! I decided over the next few days to create a few recipes that can be prepared quickly for the favorite mother in your life. I am a mom, and I love salad so the first thing on my list for Mother’s Day is a nice steak salad.
This salad is not only simple to create, but what makes it’s extra special is the Tangelo Vinaigrette and creamy goat cheese. I was going to make a citrus vinaigrette with lemon and orange, until I realized the only citrus in my house was the organic Tangelo’s I purchased from my farmer a few days ago.
After grilling my steak and allowing it to rest, I started on the salad. I used a spicy Organic Arugula as my lettuce. If you don’t like Arugula, a nice crispy romaine lettuce would work. I rinsed and spinned my lettuce to make sure it was really dry.
Next, we prepared the Tangelo Vinaigrette, I say we, because me and my Baby Girl, the professional food critic, always creates new recipes together. I zested the Tangelo then juiced it. I added pepper, creole seasoning, garlic and onion powder. Then I took extra virgin olive and whisked it into the Tangelo juice.
You can put all the vinaigrette ingredients into a blender and mix well, or better yet, why not put everything into a mason jar and shake it…how fun…mom would love this.
I sliced my rested steak against the grain. Toss the Arugula in the vinaigrette, place on a chilled plate, sprinkle goat cheese, add steak and top steak with extra vinaigrette. Note: only toss Arugula right before serving because mom does not want wilted salad greens.
I must admit, I created this salad for moms, but Big Goo ate two plates of this salad. He loved the Arugula, raving about how spicy the greens were, lol.
Goat Cheese Steak Salad with a Tangelo Vinaigrette
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 salads
4 oz. arugula
1 Tangelo, zested, juiced
1 carrot, grated
2 tbsp. extra virgin olive oil
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 oz. crumbled goat cheese
Sliced new york strip steak (recipe below)
For the Steaks
2 New York Strip Steaks
4 tablespoon extra virgin olive oil
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
To prepare steaks, rinse steaks and pat dry. Rub olive oil into steaks on both side. Mix seasoning blend and season steaks well on both sides. Allow steak to marinate at least 1 hour if possible, preferably overnight.
Before cooking, bring steaks to room temperature. Heat a skillet or cast iron pan over medium heat. Add olive oil and butter and cook steaks 5 minutes per side depending on desired level of doneness. Place steak under broiler for 2 minutes per side, remove steak from oven allow to rest for about 10 minutes, then slice thinly.
Rinse Arugula and spin or pat until dry. In a large bowl or blender, add tangelo, zest and juice, all the seasonings and blend well. Drizzle in olive oil or beat with a wire whisk until mixed well. Toss arugula in vinaigrette right before serving. Top with goat cheese and steak. Drizzle remaining vinaigrette on top of steak. Enjoy