All three ingredients—cubed steak, potatoes, and onions—are neatly packaged. My mother used to provide this simple quick cure for us. I currently cook it for my family. It’s simple and contains a meal in one packet.
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Total Time: | 38 mins |
| Servings: | 4 |
Ingredients
- ¾ cup extra-virgin olive oil
- ¼ cup good-quality balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons minced fresh ginger root
- ½ teaspoon minced garlic
- ¼ teaspoon cayenne pepper, or to taste
- ½ teaspoon salt, divided, or to taste
- ¼ teaspoon ground white pepper, or to taste
- 1 tablespoon vegetable oil, or more as needed
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
- 3 fresh peaches – pitted, skinned, and sliced
- 1 bunch kale, stems removed and discarded
- 1 cup matchstick-cut carrots
- 1 cup fresh blueberries
Instructions
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
- You may not need all the dressing. Store any unused dressing in a sealed container in the refrigerator, up to 4 days.