Italian & Honey Date Steak Salad

Servings: 2-4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 10 minutes | Total Time: 50 minutes

This sophisticated steak salad features Italian Herb Olive Oil and Honey Date Balsamic Vinegar for a perfect balance of savory and sweet. The marinated cube steak becomes incredibly tender and flavorful, while the honey date balsamic adds a rich, caramelized finish.

Ingredients

• 1 lb cube steak (thinner is better)
• Romaine and iceberg lettuce mix
• ½ cup cherry tomatoes, sliced in half
• ¼ cup sliced almonds
• 7 tbsp Honey Date Balsamic Vinegar, divided
• 5 tbsp Italian Herb Olive Oil, divided
• Fresh cilantro for garnish

Directions

Marinate the Steak:

1. In a shallow dish, combine 6 tbsp Honey Date Balsamic Vinegar and 4 tbsp Italian Herb Olive Oil.
2. Add cube steak and turn to coat evenly. Cover and marinate in the refrigerator for 30 minutes.

Cook and Assemble:

1. Heat a skillet over medium heat. Remove steak from marinade and pan sear until cooked through, about 3-4 minutes per side.
2. Remove from heat and let rest for 5 minutes, then cut into strips.
3. Prepare salad with lettuce mix, cherry tomatoes, and sliced almonds.
4. Top salad with sliced steak strips.
5. Drizzle with remaining 1 tbsp Honey Date Balsamic Vinegar and 1 tbsp Italian Herb Olive Oil.
6. Garnish with fresh cilantro.

To Serve

Serve immediately while steak is warm. This gourmet salad pairs beautifully with crusty bread drizzled with Italian Herb Olive Oil and a glass of red wine!