A delicious spinach salad that is studded with pecans, raspberries, and gorgonzola cheese. It's then topped with a fantastic homemade Raspberry Vinaigrette dressing that is quick and easy to make.

1 1/2 pounds skirt steak, trimmed and cut with grain into 4-inch lengths. 1/2 teaspoon salt. 1/4 teaspoon pepper. 2 tablespoon vegetable oil, divided ...

1/2 English cucumber, halved lengthwise and sliced thin. 4 radishes, trimmed and sliced thin. 2 carrots, peeled and cut into 2-inch matchsticks. Make vinaigrette: Process carrots, vinegar, water ...

Season the steak on both sides with the salt, pepper, and coriander and coat with the remaining 2 tablespoons oil. Lay the steak on a baking sheet, place it in the oven and bake until the steak is ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

This flavorful salad marries pan-seared skirt steak — a budget-friendly cut with a rich, beefy flavor — with a bright and gingery carrot vinaigrette you make in a blender.

Steak Salad with Carrot-Ginger Vinaigrette. For vinaigrette: 2 carrots, peeled and chopped. 1/4 cup seasoned rice vinegar. 3 tablespoons water. 1 1/2 -inch piece ginger, peeled and chopped coarse.