Sweet Pepper and Ribeye Steak Salad with Red Wine Vinaigrette | BREADA

Ingredients

• For the Steak/Salad:
• 1 pound Ribeye steak, trimmed
• 1 large red onion, cut into 1/8-inch thin half moons
• large red, yellow, or orange bell peppers, stemmed, seeded, and cut into thin strips
• Salt and freshly ground black pepper
• 2oz Chef Traci’s Taco Tuesday Seasoning Blend (Red Stick Spice Company)
• 4 cups leafy greens (i.e. Spring mix, baby kale, arugula, and chopped romaine)
• 1 cup diced tomatoes
• 4 oz crumbled goat cheese Avocado, diced, optional for garnish
• Sour cream, optional for garnish
• Toasted corn tortilla chips, optional for garnish
• For the Red Wine Pepper Jelly Vinaigrette:
• 1/4 cup red wine vinegar
• 1 teaspoon pepper jelly
• 1 tsp Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil