More than just leafy greens, this steak salad has the substantial staying-power of beef. Use a Fast-fry Marinating Steak that cooks in just minutes or a Flank steak that can be either pan-fried or grilled. 10 Minutes
1 medium mango or peach, peeled and sliced into wedges (optional)
12 large strawberries (room temperature or roasted*), quartered
6 cup mixed baby lettuce greens
1 stalk celery, diced
1/2 Spanish or sweet onion, diced
To make dressing/marinade: In 1 cup glass measuring cup, combine oil, vinegar, warmed jam, honey, mustard, green onion; season with salt and pepper to taste. Place half in sealable freezer bag; set aside remaining mixture as dressing.
Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, for 30 to 60 minutes.
Discard marinade. Pat steak dry with paper towel and season lightly with salt. Pan-fry in a lightly oiled heavy non-stick or cast iron fry pan that has been heated over medium-high heat. Cook, 1 minute for the fast-fry steak or 4 minutes for the flank. Flip steak; cook another minute for the Fast-fry or 4 to 5 minutes for the Flank. Allow to rest for 1 to 5 minutes.
Meanwhile, divide salad greens, mango (if using), berries, celery and diced onion among 4 plates. Carve steak across the grain and top each salad. Drizzle each with a portion of the reserved dressing.
To accentuate the flavour in winter strawberries, bring to room temperature or roast. To roast, toss large strawberries with a splash of canola oil on a parchment lined baking sheet. Sprinkle lightly with granulated sugar and roast in a 350F oven for 5 to 10 minutes or until fragrant and just starting to exude juice. Allow to cool before serving.
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