Sweet Pepper and Ribeye Steak Salad with Red Wine Vinaigrette

Name: Sweet Pepper and Ribeye Steak Salad with Red Wine Vinaigrette
Ingredients: 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; 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

breada.org

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

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Ingredients

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
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