Blackened Steak Salad with Berry Vinaigrette

Ingredients

• 1 (8 ounce) beef skirt steak or flank steak
• 1 tablespoon olive oil
• 2 teaspoons dry blackening seasoning
• 1 (9 ounce) package DOLE® Classic Romaine
• 6 cherry tomatoes, cut in half
• 1/4 cup thinly sliced DOLE Red Onion
• 1/4 cup ripe olives
• 2 tablespoons thinly sliced roasted red pepper
• Berry Vinaigrette (recipe below)
• 2 tablespoons crumbled feta cheese

Directions

1. Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
2. Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
3. Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing