Ingredients
1lbskirt steak
¼cupolive oil,divided
1tbspMcCormick® Jazzy Spice Blend
2tspkosher salt,divided, plus more to taste
6clovesgarlic,thinly sliced
12ozgreen beans
2cupsgrape tomato
2yellow bell peppers,seeded cut into 1-in wide strips
1largeshallot,thinly sliced
3tbspcornstarch
canola oil,for frying
1headred leaf lettuce,chopped
½cupwhole greek yogurt
¼cupsour cream
2tbspfresh lemon juice
1tbspMcCormick® Jazzy Spice Blend
1tspdijon mustard
1tbspcold water,if necessary
1tspkosher salt
freshly ground black pepper,to taste
Preparation
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Rub the steak with 2 tablespoons of olive oil, the Jazzy spice blend, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
Add the sliced shallot to a medium bowl. Break up the shallots with fingers to create individual rings. Sift the cornstarch over the shallots and toss to coat.
Heat 2 inches of oil in a large skillet until it reaches 350 degrees F.
Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to desired temperature. Let rest while preparing the dressing, then slice.
In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard. Thin with water if necessary. Season with salt and pepper.
In a large bowl, toss the roasted vegetables with the lettuce. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
Enjoy!
