- 1 bottle of Drench Dressing Balsamic Fig Vinaigrette
- 2 lbs. prime tenderloin beef tips
- 5 oz pkg baby arugula
- 1 shallot, halved & thinly sliced
- 1/4 cup pomegranate seeds
- 1/2 cup chopped walnuts
- blue cheese, crumbled
- 1 orange for zesting
- Steak Salt
1. Place the beef tips in a resealable plastic bag or a shallow dish.
2. Pour half of Balsamic Fig Vinaigrette over the beef tips, ensuring all pieces are well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill to medium-high heat.
4. Thread the marinated beef tips on skewers. (If using wooden skewers be sure to soak ahead of time)
5. Before grilling season kebabs with Steak Salt.
6. Place the kebabs on the preheated grill. Cook for about 8-10 minutes, turning occasionally, or until the beef is cooked to your desired level of doneness.
7. Remove the kebabs from the grill and let them rest for a few minutes.
8. In a small bowl combine the shallots & remaining half of dressing. (Can be done ahead of time to marinate the shallots)
9. In a large bowl, combine arugula, walnuts, pomegranate, your desired amount of dressing & blue cheese, tossing to combine.
10. Create a bed of salad on a platter, lay kebabs over and garnish with orange zest, additional blue cheese, pomegranate & walnuts.