Will this new year be better than the last? We think so! In fact, this might be the best year yet! Time to celebrate with the Best-Year Salad! Juicy, rosy, savory strips of flank steak top a hearty, refreshingly green salad that tastes like the freshness of the coming year. Roasted squash adds sweetness and tenderness, while the tangy blue cheese and dressing ups the enjoyment. The Best-Year Salad is a promise of good times and good flavors to come!
Ingredients
- 2 delicata squash, halved, seeds removed, and thinly sliced into half-moons
- 6 tablespoons extra-virgin olive oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 fresh thyme sprigs
- 1 pound flank steak
- 2 tablespoons sherry vinegar
- 1/2 teaspoon honey
- 5 ounces baby spinach
- 1/2 cup blue cheese, crumbled
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a baking sheet with aluminum foil.
Step 3 –On the baking sheet, toss the squash with 1 tablespoon of the olive oil.
Step 4 –Season the squash with the salt and the pepper.
Step 5 –Sprinkle the thyme sprigs over the squash.
Step 6 –Roast the squash on the prepared baking sheet until golden brown, about 20 minutes.
Step 7 –Discard the thyme sprigs.
Step 8 –Season the steak generously with the salt and the pepper.
Step 9 –Grease a grill pan with 1 tablespoon of the olive oil.
Step 10 –Heat the grill pan over high heat.
Step 11 –Grill the steak until the internal temperature reaches 145 degrees F for medium-rare, about 5-6 minutes per side.
Step 12 –Let the steaks rest for 5 minutes, then slice thinly against the grain.
Step 13 –In a small bowl, whisk together the sherry vinegar, the honey, and the remaining olive oil. Season the dressing with the salt and the pepper.
Step 14 –Add the spinach and the roasted squash to a large bowl and drizzle with the dressing, tossing gently to combine.
Step 15 –Divide the salad among 4 plates.
Step 16 –Top the salads with the steak, the blue cheese, and the remaining dressing if desired.
Step 17 –Serve immediately.