Recipe Ingredients:
Salad:
- One Mile Ranch New York steaks
- OMR x Bernies Turbo Spice
- Romaine lettuce
- Corn on the cob
- Sweet potatoes
- Cherry tomatoes
- Avocado
- Feta cheese, crumbled
- Fresh basil
- Cucumbers, diced
Dressing:
- ¼ cup olive oil
- ¼ cup OMR honey, melted
- 3 tbsp balsamic glaze
- ½ tsp vegetable spice
Directions:
- Preheat the oven to 450°F. Peel the sweet potatoes and cut them into ½-inch slices. Then cut each slice into long, even sticks and place in a mixing bowl. Toss with melted butter and sprinkle with vegetable spice, mixing well. Line a baking sheet with parchment paper and arrange sweet potatoes in a single layer. Bake for 20–30 minutes, or until lightly browned.
- While the sweet potatoes bake, bring a large pot of salted water to a boil. Add ¾ cup of milk and ¼ cup of butter to the water. Place the corn on the cob in the pot, reduce heat, and simmer for 6–8 minutes. Remove and let cool slightly, then cut the kernels off the cob.
- Heat a cast iron skillet over high heat with 2 Tbsp butter and 1 Tbsp olive oil.
- Pat steaks dry with a paper towel. Rub with OMRx Turbo Spice (light sprinkle for flavor, more for a kick).
- Sear steaks for 2 minutes per side on high heat. Reduce to medium heat and cook another 4–5 minutes, flipping once, until medium-rare. Remove from the skillet and rest for a few minutes before slicing.
- Wash and dry the romaine lettuce. Chop into bite-sized pieces and place in a large salad bowl.
- Dice cherry tomatoes, cucumbers, and avocado, then add to the lettuce.
- Top with sweet potato fries, corn, feta cheese, fresh basil, and sliced steak.
- For the dressing, whisk together olive oil, honey, balsamic glaze, and vegetable spice. Drizzle over the salad and serve.