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Before you jump to Strawberry Steak Salad w/ Roasted Peach Vinaigrette recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. Each and every family must start making changes that are environmentally friendly and they must do this soon. Read on for some ways to go green and save energy, largely in the kitchen.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.
As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Green living is not really that difficult. It's concerning being practical, most of the time.
We hope you got insight from reading it, now let's go back to strawberry steak salad w/ roasted peach vinaigrette recipe. You can have strawberry steak salad w/ roasted peach vinaigrette using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
- Prepare 1 lb of skirt steak.
- Get 10 of strawberries.
- Take 1/2 C of port wine.
- Provide 2 cloves of garlic; minced.
- Prepare 1 of large red onion; minced.
- Prepare 1 of kiwi.
- Use 2 of roasted peaches.
- Get 5 of basil leaves.
- Use 1/3 C of balsamic vinegar.
- Take 1 C of extra virgin olive oil.
- Get 1/2 t of fresh thyme.
- Provide 2 handfuls of mixed greens.
- Get 1 of avocado; diced.
- You need 2 oz of goat cheese.
- You need 1 pinch of salt and black pepper.
- Provide of croutons; as needed.
Instructions to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
- Puree half of the strawberries, 1 clove garlic, half the onion, port, and the kiwi until smooth. Submerge steak in puree to marinate for 2 days. Wash off marinade and pat dry..
- In a food processor, combine peaches, balsamic, and basil. Add a pinch of salt, black pepper, and sugar. Puree until smooth. Drizzle in oil slowly while processor running..
- Heat enough oil to cover the bottom of a large saute pan. Add steak. Season with salt, pepper, and thyme. Sear each side until desired doneness. Remove steak from pan. Let sit on cutting board to rest..
- Add onions to pan. Cook 1 minute or until translucent. Add garlic. Cook 30 seconds or until garlic is fragrant. Remove from pan and add to a mixing bowl with salad greens..
- Slice skirt steak thinly against the grain. Toss avocado, greens, garlic, onions with enough vinaigrette to coat, but not overdress. Keep extra dressing in fridge..
- Lay greens on a plate or in a bowl. Dice remaining strawberries and lay atop. Lay steak atop, and sprinkle croutons, goat cheese, and cracked black pepper..
- Variations; Jicama, honey, agave, oregano, pineapple, bacon, pancetta, prosciutto, chives, scallions, apricot, apple, banana, ginger, mint, sherry, arugula, blackberries, raspberries, bell pepper, ricotta, blueberries, mozzarella, sheeps milk cheese, figs, pecans, spinach, mascarpone, coconut, creme fraiche, grapefruit, lemon, lime, almonds, pine nuts, pistachios, red wine vinegar, rose, champagne vinegar, yogurt, radicchio, rosemary, radish, shallots, tomatoes, marsala, walnut, roasted bell peppers, jalapeños, habanero, celery, carrots,.
Cut steak into bite-sized strips; toss with lime juice. While the steak rests, combine all salad ingredients in a large bowl. Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly. Once the steak has rested, slice the steak into thin pieces across the grain. In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.
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