Baklouti Seared Steak Salad with an Apricot Vinaigrette

A meal with all the flavor—sweet, spicy, nutty, and tangy! This Baklouti Seared Steak Salad with Apricot Vinaigrette is sure to become your new favorite obsession.

Ingredients:

For the Apricot Vinaigrette:

• 1 Tbsp. Olive Amelia Baklouti Green Chili Olive Oil

• 3 Tbsp. Olive Amelia Apricot White Balsamic Vinegar

• 2 Tbsp. Olive Amelia Extra Virgin Olive Oil

• 1 Tbsp. Honeycup Uniquely Sharp Mustard

• 1 tsp. Charleston Seasoning Mix

For the Salad:

• Bacon Farms salad mix or your favorite greens

• Cucumbers, thinly sliced

• Blue cheese crumbles

• Pumpkin seeds

• Woodford Reserve Bourbon Cherries, chopped

For the Steak:

• Top sirloin, thinly sliced (or steak cut of your choice)

• Charleston Seasoning Mix, to taste

• 1 tsp. Olive Amelia Baklouti Green Chili Olive Oil

• 2 Tbsp. Olive Amelia Garlic Olive Oil

Instructions:

1. Make the Apricot Vinaigrette. In a small bowl, whisk together Baklouti Green Chili Olive Oil, Apricot White Balsamic, Extra Virgin Olive Oil, mustard, and Charleston Seasoning until fully combined. Set aside.

2. Prepare the Salad. In a large bowl, combine salad greens, sliced cucumbers, blue cheese crumbles, pumpkin seeds, and chopped bourbon cherries.

3. Cook the Steak. Pat the steak dry and season generously with Charleston Seasoning Mix. Heat Baklouti Green Chili Olive Oil and Garlic Olive Oil in a cast iron pan over medium-low heat. Once hot, sear the steak to your preferred doneness. Let the steak rest before slicing thinly against the grain.

4. Assemble. Top the salad with the sliced steak. Drizzle with the Apricot Vinaigrette and toss gently or serve dressing on the side.