Steak & Beets Salad

Ingredients

• 3 oz Eagle Ridge medallion steaks
• 2 oz red beets
• 2 oz yellow beets
• 2 oz salad blend
• 1 oz cherry tomatoes, halved
• ¼ oz blue cheese crumbles
• 1/8 oz thinly sliced red onion
• 1/8 oz thinly sliced watermelon radishes
• 1 Tbsp pomegranate seeds
• 2 oz raspberry balsamic vinaigrette

Preparation

1. Season medallions liberally with salt and pepper. Grill until medium rare and slice. Mix the rest of the ingredients, then top off with grilled medallion slices.

• Servings: 1
• Type: Lunch, Dinner
• Categories: Recipes, VOL 6 - ISSUE 3 • SUMMER 2018
• Tags: Beef, Dinner, Lunch, Salad