Spicy Mediterranean Steak Salad

Well, I managed to survive vegan week, but it confirmed my joy for meat and dairy, so while I may enjoy a vegan meal every now and then, there won't be any big changes on Apron Adventures.

BUT, speaking of changes, this Apron will become a Mrs! My photographer, taste-tester and fellow contributor Luke proposed last week. Stay tuned for wedding details! In the meantime, be on the lookout for more health-conscious meals as this apron works to fit into the ultimate - a wedding dress! But, I do need to satisfy my palette, so no frou-frou here!

Spicy Mediterranean Steak Salad

1 pound skirt steak
2 tablespoons olive oil
salt and pepper to taste
3 small golden potatoes
1/2 red onion, sliced
1 red bell pepper, seeded and sliced
1 jalapeno, seeded and sliced
6 ounces mixed greens
1/4 cup crumbled feta
1/4 cup pitted olives, sliced
1 tablespoon balsamic vinaigrette

Marinade the skirt steak in 1 tablespoon olive oil and salt and pepper for about an hour. In the meantime, slice potatoes into 1/2 inch pieces, spread on a baking sheet and coat with 1 tablespoon olive oil and salt and pepper. Roast at 400 degrees for about 35 minutes, finishing on a broil if needed.

While potatoes roast, preheat a cast iron skillet on medium high heat, add remaining olive oil and cook steak 3-4 minutes on each side. Remove and set to rest about 5 minutes, then slice.

While the steak rests, saute onions, bell pepper and jalapeno for about 3 minutes. To assemble salad, toss greens, feta, olives, and vinaigrette with roasted potatoes and cooked vegetables, then top with steak. Enjoy!