100% Local Steak Salad with Fig White Wine Dressing
Made with only local ingredients*, this salad is ridiculously fresh and rich. It's just what you need to celebrate Farm to Fork Month! Find the exact brands we used below. You are welcome to recreate the recipe with non-local ingredients, but we'll tell you that local always tastes better.
1ish pound SunFed Ranch Flank Steak
1/4 cup plus 2 tablespoons Cobram Estate 100% California Olive Oil, divided
2 tablespoons rosemary, chopped
2 teaspoons minced garlic, divided
salt and pepper
1/2 cup chopped figs
1/2 cup Capay Valley Vineyards Viognier
1 tablespoon Island of the Moon Orange Blossom Honey
3 cups mixed baby salad greens
1/4 cup toasted walnuts (local walnut available from the Bulk Department)
1/4 cup Point Reyes Farmstead Cheese Co. Bay Blue cheese, crumbled
Combine 2 tablespoons olive oil, rosemary, 1 teaspoon minced garlic, salt and pepper in a bowl. Place the steak in the bowl and rub all over with herby oil. Set aside in the fridge.
In a small bowl, combine honey, remaining garlic, salt and pepper. Set aside. Add figs and wine to a skillet. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced by a third, about 3 minutes. Allow to cool for 5 minutes. Add to the bowl with honey, garlic, salt, and pepper. Stir to combine.
Heat skillet over medium-high heat. Once hot, place steak in the pan. Cook until desired doneness, about 5-8 minutes per side depending on the thickness. Remove from heat. Rest for 5-10 minutes before slicing.
Assemble salad by tossing greens with toasted walnuts and blue cheese. Top with steak strips and the fig and white wine dressing. Serve with fresh local bread.
*seasonal changes may affect specific product availability
Yield: 2 servings