1/2 onion
1 tomato
3-4 dried figs, sliced
1/4 cup of candied pecans, chopped
1/4 pound of sliced steak
bowl of romaine
2 tsp garlic powder
1/4 cup fig balsamic vinegar
drizzle of honey
s and p to taste
basil to taste
First, marinade your steak strips in half of your fig balsamic reserve. Set aside.
Next, cut up your vegetables like shown above. Place on a baking sheet and drizzle with a little honey. Bake at 325 until you're ready to add into your salad.
When getting your salad and figs all situated and sliced and cleaned, turn your stove on to medium heat and then add your steak to your pan. The steak should cook fairly quickly.
While cooking, add the remaining balsamic onto your romaine lettuce.
When steak look medium-rare, add your figs, pecans, and vegetables to the pan and stir to combine all flavors.
Next, top your salad bowl with your pan mixture and stir into salad. Add your garlic, s and p and basil for extra flavoring.
Enjoy!
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