Orange and Spicy Again

Normally I don’t have the same or similar flavor combinations two days in a row, but every now and then it just happens. I really like the spicy-orange combination that I created for my chicken kebabs, and there was a salad recipe I had been wanting to try for quite some time, and they just happened to be similar in flavors. Lots of Lemon Verbena That’s OK. One time I made it with chicken and the other time with steak, and one was over couscous and skewered and one was a salad, so totally different, right?! I served this delicious spicy-orange steak salad with some cheese bread and of course, wine, and it was too beautiful a day to enjoy it any other way but out on the deck.

Spicy-Orange Steak Salad

The dressing was very similar to the marinade I made for my kebabs, only I added some white balsamic vinegar, olive oil and jalapenos as well.

Spicy-Orange Vinaigrette

1/4 cup fresh lemon verbena, chiffonade, or cut into very thin strips

1 jalapeno, diced fine

1/4-1/2 tsp red pepper flakes

1 TBSP garlic

1-2 tsp spicy orange seasoning

1 tsp black pepper

salt to taste

1 cup orange juice

1/2 cup olive oil

1/3-1/2 cup white balsamic vinegar

Mix everything together well and set aside until you are ready to use it.

I also used some of the dressing as a marinade for my steak. I let the steak marinade for about 3-4 hours.

The Salad

1 head of lettuce, you choice, shredded or cut into bite sized pieces. I used Romaine this time, but red leaf lettuce or arugula would be fine too.

1-2 lbs cooked steak, marinated in spicy-orange dressing

1 orange, peeled and sliced very thin

1/2 lb of fresh asparagus, cooked and cut into pieces about 1-1 1/2 inches long

1/4 red onion, sliced very thin

1 can baby corn, drained and cut into pieces

croutons, optional

I made this as a composed salad. A composed salad is usually either a layered salad or a salad that is neatly and/or decoratively arranged on the plate. I started off with the lettuce, then added the red onion and orange slices.

Next, I added the asparagus and corn pieces, then topped it all with the cooked steak, croutons and dressing. I added my homemade croutons on top. When the Bread Gets Crusty, Turn It Into Croutons

Priscilla was over for dinner, and said she would have never thought of the spicy-orange combination with steak. She loved it. To me, I was just throwing together something that was quick and easy. It was delicious, that’s for sure. I love salads like this in the summer time. Just throw things together and keep it cool and keep it easy. Then enjoy the rest of your day.

Enjoy your weekend. Stay safe and stay well. “Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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