Avocado Ranch Grilled Steak Salad

Name: Avocado Ranch Grilled Steak Salad
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 2
Cuisine: American

Our Organic Avocado Ranch Chopped Salad Kit is filled to the brim with crispy textures and perfectly finished with a smooth, creamy Avocado Ranch Dressing that is absolutely delicious with pretty much anything — including a nice, juicy steak right off the grill. Do you see where we’re going here? We also invited some sweet red bell peppers to join the grilling party, adding another layer of flame-kissed flavor to complement the rest of the veggies in the salad. When all is said and done, this recipe will leave you with a hearty, comforting, protein-packed salad you will definitely be re-creating all throughout the grilling season (and likely well beyond it as well!).

Total TIME:
20 minutes

SERVINGS:
2

Ingredients

1 Taylor Farms Organic Avocado Ranch Chopped Salad Kit
2 (6-8 oz) steaks (ribeye, sirloin, or your preferred cut)
3 Tbsp olive oil, divided
Salt and pepper to taste
2 cloves garlic, minced
1 tsp fresh rosemary, chopped (optional)
2 red bell peppers

Directions

Remove the steaks from the refrigerator and let them come to room temperature (about 30 minutes).
Rub the steaks with 1 tbsp olive oil, minced garlic, salt, pepper, and rosemary (if using). Set aside.
Preheat your grill to medium-high heat.
Wash and dry the red bell peppers. Cut them in half and remove the seeds and membranes. Brush the peppers with 1 tbsp olive oil and season with salt and pepper.
Place the peppers on the grill, skin-side down. Grill for about 5-7 minutes per side, until the skin is charred and the peppers are tender. Remove from the grill, let them cool slightly, then slice into strips.
Increase the grill heat to high. Place the steaks on the grill. For medium-rare, grill for about 4-5 minutes per side (adjust time according to your desired doneness). Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
Open the Organic Avocado Ranch Chopped Salad Kit and combine the ingredients according to the package instructions in a large bowl or platter.
Slice the grilled steaks against the grain into thin strips. Arrange the sliced steak and grilled red bell pepper strips on top of the prepared salad.
Divide the salad between two plates. Enjoy your grilled steak and grilled red bell pepper salad!

Do Bell Pepper Colors Really Matter?

As you’ve noticed, this recipe calls for red bell peppers. And while you can certainly swap in whichever color of bell pepper is more convenient for you/on hand, does the color really matter that much? Actually, yes! Bell peppers come in a bunch of colors—green, red, yellow, and orange—and each one tastes a bit different. The colors depend on how ripe they are and the type of pepper. Green bell peppers are basically just unripe ones, which is why they have a slightly bitter, grassy flavor. As they ripen, they change color and get sweeter.

Green peppers are crisp and a bit bitter, but as they turn red, yellow, or orange, they become much sweeter. Red bell peppers are the sweetest and are packed with vitamin C and beta-carotene. Yellow and orange peppers are also sweet but have a more subtle, fruity taste compared to the red ones.

This variety in color and taste makes bell peppers super versatile. Green peppers are often great for cooking because of their robust flavor, while the sweeter red, yellow, and orange peppers are perfect for adding to salads and snacks, giving a nice burst of color and sweetness. In the case of this recipe, the red bell peppers provide the perfect amount of sweetness to help balance out the dish. Again, you can use whichever you’d like, but we recommend the red!