Jerk Spiced Steak Salad

Jerk Spiced Steak Salad

Serves 2

Five in 25

Five Ingredients

1-2 Habanero peppers

2-3 Oranges

1 lb Steak (ribeye, sirloin, or strip)

Large container/bag of spring salad mix

Jerk Rub/Seasoning

From the Pantry

Red wine vinegar

Olive Oil

Dijon Mustard

Season the steak generously with the jerk spice and set aside. (If your jerk spice doesn’t have salt, please season with salt as well).

Remove the stem and seeds from the habanero (use 1 for medium heat, 2 for a spicy dressing). Finely mince the habanero and add it to a small mixing bowl. Squeeze in the juice of 1 orange. Add 1 T of red wine vinegar and 2 t of Dijon mustard. Finally add about ¼ cup of olive oil and a pinch of salt. Mix thoroughly until emulsified and set aside.

Supreme 1-2 oranges depending on their size. Cut the top and bottom off the oranges. Using a paring knife, cut off the remaining peel, leaving just the orange flesh. Carefully cut out the supremes or wedges of orange and set aside.

Heat a skillet over medium high heat and add a couple T of olive oil. Add the steak and cook 3-4 minutes on the first side until nicely seared. Flip and cook 3-4 minutes more. Check internal temperature for desired doneness. If not cooked to your liking, keep flipping the steak every 60 seconds until it’s done to your desired doneness.

Remove and let steak rest at least 5 minutes.

Build the salad on a large platter by laying out your greens topped with the orange wedges and dressed with the habanero vinaigrette. Cut the steak into strips or bite sized pieces and top the salad. Sprinkle with flaky salt (optional) and serve immediately. Alternatively you can chill the cooked steak in the fridge and serve it atop the salad cold.