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Coffee-Marinated Steak Salad with Coffee-Infused...
by Kara Golis
1062
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88
1062
Title:
Coffee-Marinated Steak Salad with Coffee-Infused...

Author:
Kara Golis

Description:

Steak

Ingredients

1 lb flat iron steak, about 1" thick

1/4 cup Kohana cold brew concentrate

2 tbsp balsamic vinegar

1/4 tsp salt

1/8 tsp pepper

Roasted Veggies

Ingredients

5 oz grape tomatoes, halved lengthwise

5 oz green beans, washed and trimmed

2 tsp olive oil

Salad

Ingredients

8 cups spring mix

6 tbsp walnuts, chopped

1/2 cup goat cheese, crumbled

Dressing

Ingredients

3 tbsp Kohana cold brew concentrate

3 tbsp balsamic vinegar

1/4 cup extra-virgin olive oil

1 tsp pure maple syrup

1 tsp Dijon mustard salt and pepper, to taste

Directions

To marinate steak, place in a gallon-size ziplock bag. Add 1/4 cup cold brew concentrate, 2 tablespoons balsamic vinegar, and toss to coat. Seal ziplock bag and allow steak to marinade at room temperature for 1 hour prior to cooking.*

Line a large baking sheet with parchment paper and set aside. Preheat broiler and place oven rack 6 inches from heat. Place green beans and tomatoes on lined baking sheet and toss with 2 teaspoons olive oil to coat. Spread vegetables in an even layer. Place a wire rack on the baking sheet over the vegetables.

Carefully remove steak from marinade bag (allowing excess marinade to drip off) and discard marinade. Place the steak on the center of the wire rack and season with salt and pepper. Place the baking sheet with vegetables and steak in preheated oven and broil for 8 minutes.

Remove from oven, flip steak, and return to oven for another 5-6 minutes, or until steak has achieved desired doneness. Remove steak from rack and allow to rest for 5 minutes before thinly slicing into strips (cutting across the grain).

While steak is cooking/cooling, whisk all dressing ingredients together in a small saucepan. Bring to a boil. Reduce heat to low and simmer 5-10 minutes until dressing has begun to thicken. Remove from heat and set aside. Toss all salad ingredients together and evenly distribute among 4 dishes. Top each salad with roasted vegetables and steak. Drizzle with dressing immediately before serving.

Description:

Steak

Ingredients

1 lb flat iron steak, about 1" thick

1/4 cup Kohana cold brew concentrate

2 tbsp balsamic vinegar

1/4 tsp salt

1/8 tsp pepper

Roasted Veggies

Ingredients

5 oz grape tomatoes, halved lengthwise

5 oz green beans, washed and trimmed

2 tsp olive oil

Salad

Ingredients

8 cups spring mix

6 tbsp walnuts, chopped

1/2 cup goat cheese, crumbled

Dressing

Ingredients

3 tbsp Kohana cold brew concentrate

3 tbsp balsamic vinegar

1/4 cup extra-virgin olive oil

1 tsp pure maple syrup

1 tsp Dijon mustard salt and pepper, to taste

Directions

To marinate steak, place in a gallon-size ziplock bag. Add 1/4 cup cold brew concentrate, 2 tablespoons balsamic vinegar, and toss to coat. Seal ziplock bag and allow steak to marinade at room temperature for 1 hour prior to cooking.*

Line a large baking sheet with parchment paper and set aside. Preheat broiler and place oven rack 6 inches from heat. Place green beans and tomatoes on lined baking sheet and toss with 2 teaspoons olive oil to coat. Spread vegetables in an even layer. Place a wire rack on the baking sheet over the vegetables.

Carefully remove steak from marinade bag (allowing excess marinade to drip off) and discard marinade. Place the steak on the center of the wire rack and season with salt and pepper. Place the baking sheet with vegetables and steak in preheated oven and broil for 8 minutes.

Remove from oven, flip steak, and return to oven for another 5-6 minutes, or until steak has achieved desired doneness. Remove steak from rack and allow to rest for 5 minutes before thinly slicing into strips (cutting across the grain).

While steak is cooking/cooling, whisk all dressing ingredients together in a small saucepan. Bring to a boil. Reduce heat to low and simmer 5-10 minutes until dressing has begun to thicken. Remove from heat and set aside. Toss all salad ingredients together and evenly distribute among 4 dishes. Top each salad with roasted vegetables and steak. Drizzle with dressing immediately before serving.