Tender grilled steak meets tart cherries, crumbly feta, and a kick of red onion, all layered over fresh arugula and drizzled with a balsamic vinaigrette that gets a fiery twist from Black Fire Cider. Seasoned to perfection with our Supertonic blend, it’s a bold bite of real food that fuels and satisfies.
Balsamic Steak, Feta, & Cherries
Balsamic Steak, Feta & Cherries
Team Member Shayla
2
Ingredients
1-2 Tbsp. grass-fed butter or olive/avocado oil
1 lb. your choice of steak cut
2 Tbsp. Rosebud’s Supertonic
10 oz. arugula (or substitute)
1 pint cherries, pitted
½ red onion, thinly sliced
1 avocado, sliced
⅓ c. feta cheese, crumbled
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3 Tbsp. Black Fire Cider by Green Feather (can be found in the Covington, OH store location)
1 tsp. dijon mustard
⅓ c. olive/avocado oil
pinch of Baja Gold Sea Salt
black pepper, to taste
pinch of chili flakes, optional
Directions
Combine all vinaigrette ingredients in a bottle or mason jar and shake/mix until combined. Set aside for later.
Season your steak with Supertonic.
Heat a cast iron skillet on medium heat with some butter or olive/avocado oil. Sear the steaks on both sides to your liking. Set steak aside and let rest, covered for 10 minutes.
Assemble the salad with a bed of arugula, and top with onions, cherries, feta, and sliced avocado.
Thinly slice the steak and place on top of assembled salad. Drizzle with the balsamic vinaigrette and enjoy!