Best-Year Salad

Name: Best-Year Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
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

Beef Gastro-Pub Grill

Time: 30 minutes

Yield: 4 servings

About

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.

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