Did you know that about 95 percent of the food Alaskans eat comes from Outside? Locally grown produce is fresher and more nutritious than the fruits and vegetables that spend weeks on a barge or truck after being harvested. Spring is here and farmer’s markets are opening up across Anchorage, making it easier to find local greens. Try this colorful recipe from our Executive Chef Estine, using fresh greens available during the summer season. Look for the “Alaska Grown” sticker at your favorite grocery store, and use local beef, or substitute moose or caribou from your freezer!
In this recipe, sweet and spicy flank steak is complemented by pungent blue cheese, fresh pears, and roasted red onions. Easy pear vinaigrette quickly comes together in the blender. Toasted cashews give a nice crunch and keep this salad low carb. Soaking your sliced pears in pineapple juice will keep them from oxidizing and add sweetness. For other creative, flavorful recipes, visit Estine’s blog at estinescuisine.wordpress.com.
Sweet & Spicy Beef Salad with Pear Vinaigrette
Serves 4
Sweet & Spicy Beef
- 1 lb. flank steak
- Salt and pepper to taste
- ¼ cup Asian sweet chili sauce (Found in the Asian section of most grocery stores)
Season flank steak with salt and pepper. Broil or grill until desired temperature is reached. Slice against the grain, then chop and toss in chili sauce.
Pear Vinaigrette
Blend these ingredients until smooth.
- 14 oz. can of pears in light juice
- 1 cup zesty Italian dressing
- 1 tsp grill seasoning
Assembly
- Bed of mixed greens tossed in pear vinaigrette
- Sweet and spicy beef
- 2 fresh pears, sliced
- ¼ cup blue cheese crumbles
- ½ cup cashews, toasted
- 1 red onion, sliced and roasted
$webqFacilityNumber
Need a Physician?