Jazzy Steak Salad


for 6 servings

  • 1 lb skirt steak (455 g)
  • ¼ cup olive oil, divided(60 mL)
  • 1 tablespoon McCormick® Jazzy Spice Blend
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 6 cloves garlic, thinly sliced
  • 12 oz green beans (340 g)
  • 2 cups grape tomato (300 g)
  • 2 yellow bell peppers, seeded cut into 1 in (2 1/2 cm) wide strips
  • 1 large shallot, thinly sliced
  • 3 tablespoons cornstarch
  • canola oil, for frying
  • 1 head red leaf lettuce, chopped


  • ½ cup whole greek yogurt(140 g)
  • ¼ cup sour cream (55 g)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon McCormick® Jazzy Spice Blend
  • 1 teaspoon dijon mustard
  • 1 tablespoon cold water, if necessary
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste


  1. Preheat the stove to 375˚F (190˚C). Line a heating sheet with material paper.
  2. Rub the steak with 2 tablespoons of olive oil, the Jazzy flavor mix, and 1 teaspoon salt. Let marinate in the fridge until prepared to flame broil.
  3. In a medium bowl, hurl together the rest of the 2 tablespoons olive oil, the garlic, green beans, tomatoes, chime peppers, and remaining teaspoon of salt. Spread the vegetables on the readied heating sheet and prepare for 15 minutes, until the tomatoes are simply starting to blast.
  4. Add the cut shallot to a medium bowl. Separate the shallots with your fingers so you are left with individual rings. Filter the cornstarch over the shallots and hurl to coat.
  5. Warmth 2 inches (5 cm) of oil in an enormous skillet until it achieves 350˚F (180˚C).
  6. Working in clusters, broil the shallots for 2 minutes, flipping part of the way through, until brilliant dark colored. Move to a paper towel-fixed plate to deplete and season with salt.
  7. Warmth an iron container over medium-high warmth. Burn the steak for 2-3 minutes on each side, contingent upon thickness, until medium-uncommon or cooked to your ideal temperature. Give rest while you a chance to set up the dressing, at that point cut.
  8. Make the dressing: In a medium bowl, combine the yogurt, harsh cream, lemon juice, Jazzy zest mix, mustard. Slender with water if essential. Season with salt and pepper.
  9. Gather the plate of mixed greens: In a huge bowl, hurl the simmered vegetables with the lettuce. Top with the cut steak and browned shallots. Shower with the dressing. Separation among dishes and present with additionally dressing as an afterthought.
  10. Enjoy!

Written by Sarah

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