We originally developed this recipe for New West Knifeworks, not exactly a dirtbag brand, but the one kitchen item we do recommend splurging on.
So in that realm, we might as share this hearty veggie-packed steak salad recipe with you, a beautiful step up in the realm of dirtbag cuisine, one we recommend for ski town date night or just any old reason to treat yo' self.
This salad showcases all the best veggies of fall - subtly sweet roasted delicata squash, ripe apples, bright red cabbage, and fresh spinach and kale - topped with slices of hearty spiced-rubbed steak. Need we say more?
We opt for flank steak since it's more skid-friendly, but definitely swap it out for a nicer cut if you're so inspired.
Winter Harvest Salad with Spice-Rubbed Steak
16 oz. flank steak
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. all spice powder
1/4 tsp. cayenne pepper
1 medium delicata squash, halved, cored, and sliced into 1/4 inch half moons
2 tsp. olive oil
1 half bunch of green curly kale, chopped
2 Tbsp. orange juice
8 oz. fresh spinach
1 firm ripe apple, thinly sliced
1/4 cup red or green cabbage, thinly chopped
1/4 craisins, dried cherries, or raisins
1/2 cup candied walnuts, store bought or homemade
1/4 cup olive oil
1 Tbsp. maple syrup
1 Tbsp. honey (can sub for more maple syrup)
1.5 Tbsp. apple cider vinegar
1 small shallot, finely diced
1/2 tsp. salt
Preheat your oven to 415°F. Layer squash on a baking sheet and drizzle with olive oil and 1/2 tsp. salt.
Bake for 20-25 minutes, until squash is golden brown. Remove and set aside.
Unwrap steak onto a plate and pat with a paper towel to dry.
Mix all spices together and rub them on both sides of the steak, then set aside while you prep the rest.
Stir together all the ingredients for the salad dressing.
Add the kale to a large salad bowl along with the orange juice. Massage the juice into the kale with your hands (the acid helps the kale break down and become softer). Pour about 1/3 to 1/2 of the dressing into the bowl and work it into the kale, then add the spinach and stir with salad tongs.
Add the apples, squash, nuts, and cherries to the salad along with the rest of the dressing and set aside.
Heat a cast iron skillet to medium high on the stovetop and drizzle with olive oil.
Once the stove is hot, add steak to the skillet and sear on each side for about 5 minutes.
Let the steak rest for about 10 minutes before slicing.
Layer slices of steak on top of salad and sprinkle with salt to taste.