Autumn Inspired Apple Salsa Steak Salad

Not all people associate salads with fall food, but this Autumn Inspired Apple Salsa Steak Salad is exactly that – a salad full of your favorite fall flavors! It starts with a medium-rare steak covered in star anise and sea salt. Add that to crumbled cotija cheese, toasted cassava, roasted butternut squash, our seasonal Honeycrisp Apple Salsa and toss with a homemade maple buttermilk chipotle ranch. Our mouth is watering just thinking about it!

Autumn Inspired Apple Salsa Steak Salad

Autumn Inspired Apple Salsa Steak Salad

Finally there’s a salad that combines all your favorite fall flavors! Our apple salsa steak salad recipe is full of cool weather favorites!

Recipe by Chef Nate
0 from 0 votes
Course: Salads
Servings

4

servings
Prep time

15

minutes
Cook time

55

minutes

Ingredients

  • 1 1/2 pounds flank steak

  • 1 1/3 cups Crazy Fresh Short Cuts Butternut Squash

  • 6 tablespoons olive oil

  • 1 1/2 tablespoon sea salt

  • 1/2 tablespoon black pepper

  • 3 cups kale, shredded

  • 1 cup radicchio lettuce, shredded

  • 6 tablespoons cilantro, chopped fine

  • 1 cup cojita cheese, crumbled

  • 3/4 cup cassava root, julienned

  • 1 1/2 cups Crazy Fresh Honeycrisp Apple Salsa

  • Marinade
  • 1/2 teaspoon ground star anise

  • 2 tablespoons fresh cilantro

  • 1 1/2 tablespoons fresh garlic

  • 4 tablespoons soy sauce

  • 2 tablespoons lemon juice

  • 8 tablespoons olive oil

  • 1/2 tablespoon sea salt

  • Dressing
  • 1 1/3 cup buttermilk ranch dressing

  • 4 tablespoons maple syrup

  • 1 teaspoon chipotle adobo

Directions

  • Preheat oven to 400º.
  • Hand crumble cojita cheese and set aside.
  • Cut cassava root into small fine strips and set aside.
  • Using a blender, combine all marinade ingredients and blend well.
  • Place diced butternut squash into a mixing bowl, and toss with oil, salt and pepper. Place on an oiled baking tray, and roast for 28-30 minutes or until squash is tender and caramelized. Set aside.
  • Using a medium saute pan, place canola oil and turn heat on medium-high. Sear marinated flank steak until caramelized on one side only. Place steak onto baking tray, and pour remaining marinade over.
  • Place steak into oven for 18-22 minutes, until steak reaches internal temperature of 135º. Remove from oven, and let rest on counter.
  • Cut fresh kale and radicchio lettuce, and mix together in mixing bowl. Add cilantro to lettuce blend.
  • Using the blender, blend together all ingredients for the salad dressing. Set aside.
  • Fry or bake cassava strips until crisp, and season with sea salt.
  • Very lightly toss a small amount of the dressing into the greens mix, and toss to coat.
  • Slice steak into 5 slices per serving.
  • Crumble cojita cheese over lettuce, then roasted butternut squash, then steak.
  • Top with Honeycrisp Apple Salsa and garnish with crisp cassava strips.
  • Serve immediately.
Autumn Inspired Apple Salsa Steak Salad

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