Grilled Steak and Mushroom Salad with Horseradish Ranch

I know that it's October and Fall and pumpkin everything has invaded the grocery store but it's still the temperature of the surface of the sun here in Texas. Cozy stews and Chilis are going to have to wait a while and until Mother Nature gets the memo to match the weather to my calendar I'll be grilling and making dinners that are a little more summery. 

This salad is so hearty yet still light and fresh! Flank steak is such an affordable and easy cut to cook, it stretches to feed a crowd and the leftovers are great in tacos or quesadillas the next day!

The real star of the show today is the Horseradish Ranch dressing though! I am in love and have been making this weekly to top or dip almost everything I can get my hands on in it! Cut up veggies, roasted carrots, boiled shrimp, grilled smoked sausage- I can't get enough!

Grilled Steak and Mushroom Salad with Horseradish Ranch

1 1/2-pound Flank steak

1 1/2 Tablespoons Montreal steak seasoning

1 cup bottled Buttermilk ranch dressing

1/4 cup prepared jarred horseradish

8 ounces button mushrooms, halved

2 Tablespoons balsamic vinegar

1 Tablespoon soy sauce

1/4 teaspoon garlic powder

3 cups mixed salad greens

3 cups chopped romaine lettuce

1 ripe avocado, sliced thinly

Lay the steak in a shallow baking dish and evenly coat with the steak seasoning. Set aside and allow to marinate and come to room temperature for about 1 hour.

While the steak is marinating make the dressing. In a small mixing bowl whisk together the ranch dressing and horseradish. Set aside to chill.

Heat a gas grill to medium high heat and bring the temperature up to 400 degrees.

In a medium mixing bowl stir together the mushrooms, balsamic, soy sauce and garlic powder and set aside. Allow the mushrooms to marinate for 15-20 minutes. Once marinated, thread the mushrooms on metal skewers.

Once the grill is ready, place the steak and mushrooms cut side down on the grill. Cover and cook for 3 minutes. Flip the steak over and continue to cook for another 3 minutes.

Pull the steak and mushrooms off the grill, tent loosely with foil and allow to rest for 5 minutes. Once the steak has rested slice thinly on a bias against the grain.

Place the salad greens and romaine on a large serving platter. Top with the sliced steak, grilled mushrooms and sliced avocado. Drizzle evenly with half of the dressing. Serve with the remaining dressing on the side.

Serves 4

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Watermelon Wedge Salads with Mint Pesto

 Look how pretty these are! I was trying to think of a way to use up a ton of watermelon and mint that I had and came up with these gorgeous summer wedges!
The mint pesto is so simple to throw together and can absolutely be made in advance and any leftovers are fabulous on grilled fish or chicken.
The salty feta, fresh mint pesto and juicy sweet watermelon is a match made in summer heaven

Watermelon Wedge Salads with Mint Pesto

1 clove garlic

1 cup mint leaves

½ cup parsley leaves

2 Tablespoons red wine vinegar

¼ teaspoon salt

¼ cup olive oil

5 pounds seedless watermelon wedges

1 cup feta cheese crumbles

¼ cup diced red onion

Place the garlic in a small food processor and pulse until well chopped. Add the mint leaves, parsley, red wine vinegar, salt and olive oil and process until smooth. 

Place the watermelon wedges on a large serving platter and sprinkle with the feta cheese and red onion. Drizzle with mint pesto and serve immediately.

Everything Bagel BLT Chopped Salad

Are you as in love with Everything Bagel seasoning as I am?

I've made my fair share of Everything Bagel inspired recipes like Everything Bagel Salad Dressing, Everything Bagel Waffles with Avocado and Smoked Salmon and Everything Bagel Oven Fries  and today I'm sharing my newest summer salad obsession - Everything Bagel BLT Chopped Salad! It's so super easy to make and really delicious filled with gorgeous summer tomatoes, tons of bacon and crispy Everything Bagel Chips as the croutons!!

Everything Bagel BLT Chopped Salad

4 cups chopped romaine lettuce

2 cups chopped mixed power greens

1 ½ cups chopped tomatoes

1 ½ cups chopped bacon

1 ½ cups Everything Bagel flavored Bagel Crisps

1/3 cup Everything Bagel Salad Dressing

In a large mixing bowl gently toss all ingredients together. Serve immediately.

Everything Bagel Salad Dressing

Happy Spring y'all! The temperature is finally over 40 degrees, the flowers are blooming and I've had my first crawfish of the season- I'm a happy girl. I went to the little farmer's market we have in town yesterday and they had the most beautiful baby carrots, fennel and watermelon radishes I couldn't resist getting some. I've been meaning to make this dressing for a while now and with all these fresh spring veggies to use, I thought it was the perfect time to try out my Everything Bagel Dressing.

It. Is. So. Good.

After this salad is gone I plan on using the rest as a dip for veggies and maybe even tossing it in a pasta salad with fresh peas and bacon or OH OH dipping french fries in it!! 

Yep, definitely doing that!

Everything Bagel Salad Dressing

½ cup milk

1 Tablespoon apple cider vinegar

¾ cup mayonnaise

1 ½ teaspoon granulated garlic

1 ½ teaspoon dried minced onion

1 teaspoon poppy seeds

1 teaspoon sesame seeds

1/8 teaspoon salt

1/8 teaspoon pepper

Pour all ingredients into a 2-cup mason jar. Cover and shake well. 

Refrigerate for at least 1 hour before serving.

The dressing thickens up over time as the dehydrated spices sit so be sure to allow it to chill and shake well before using.

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Just in case you love Everything Bagel Seasoning as much as I do here are some more ways to use it:

Everything Bagel Waffles with Avocado and Smoked Salmon

Everything Bagel Oven Fries