Autumn Steak Salad with Apple Cider Vinaigrette

Name: Autumn Steak Salad with Apple Cider Vinaigrette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 filet mignon; 2 cups mixed greens; 1 cup brussels sprouts, halved; 1 large shallot, halved and thinly sliced; ¼ cup roughly chopped walnuts; ¼ cup crumbled gorgonzola; 2 tbsp SideDish Apple Cider Vinaigrette; Olive oil; Salt and pepper; 1 tsp dried thyme; ½ tsp garlic powder; ½ teaspoon crushed red pepper flakes

Alex Snodgrass

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Autumn Steak Salad with Apple Cider Vinaigrette

Ingredients

1 filet mignon
2 cups mixed greens
1 cup brussels sprouts, halved
1 large shallot, halved and thinly sliced
¼ cup roughly chopped walnuts
¼ cup crumbled gorgonzola
2 tbsp SideDish Apple Cider Vinaigrette
Olive oil
Salt and pepper
1 tsp dried thyme
½ tsp garlic powder
½ teaspoon crushed red pepper flakes

Method

Prepare the roasted vegetables:

Preheat your oven to 400° F.
On a baking sheet, toss the brussel sprouts, sweet potato, and shallot with olive oil, salt, pepper, dried thyme, garlic powder, and pepper flakes.
Spread evenly and roast for 25-30 minutes, tossing halfway through, until golden and tender.

Cook the steak:

While the vegetables roast, season the filet mignon with salt and pepper.
Heat a pan over medium-high heat and add a little olive oil.
Sear the steak for about 3-4 minutes per side (for medium-rare), depending on thickness.
Let it rest for 5 minutes, then slice thinly against the grain.

Assemble the salad:

In a large bowl, toss the mixed greens with the SideDish Apple Cider Vinaigrette
Top with the roasted vegetables, sliced steak, crumbled gorgonzola, and walnuts.