Garlicky Steak Salad

Cindy's favorite way to eat a salad is with sliced steak over top. This recipe is a take on one of her favorite restaurant dishes. A few steps and worth every second! Great for company!

Ingredients:

• 1 lb Flank Steak
• 2-3 Tbsp Austin Steak Rub
• 2 tsp Roasted Garlic Sea Salt 
• ½ lb Bacon
• 2 cups Cherry Tomatoes
• 2 Tbsp Garlic Infused Extra Virgin Olive Oil
• 2 Tbsp Garden Herb Vinegar 
• 4-6 cups Mixed Greens
• ½ cup Blue Cheese Crumbles

 Directions:

1. Season the steak liberally with Austin Steak Rub and Roasted Garlic Sea Salt. Set aside while you cook the bacon.
2. Cut the bacon into ¼” pieces and place in a large, cold skillet. Heat over medium heat, stirring occasionally, cooking the bacon until crispy. Remove the bacon from the pan and set aside. Drain any excess grease off of the pan.
3. Turn the heat up to medium-high. Add the steak to the hot pan and cook for 5 – 7 minutes for medium to medium-rare. Flip the steak, top with cherry tomatoes and cook an additional 5 – 7 minutes. Remove the meat from the heat and allow to rest.
4. With the tomatoes still in the pan, add the oil and vinegar. Stir to coat the tomatoes and remove from the heat.
5. Slice the steak on the diagonal into thin strips.
6. Arrange the greens on a serving platter. Top with the blue cheese, bacon crumbles, sliced steak, and finish by drizzling with pan roasted tomatoes as a dressing. Enjoy!