Steak and Berry Salad

15 Minutes

RatingDifficultyBeginner

More than just leafy greens, this beef steak salad recipe has substantial staying-power, built on economical Marinating Steak that’s been grilled and cut into thin slices.

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Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 ⅓ cup canola oil
 ⅓ cup cider or white wine vinegar
 2 tbsp strawberry jam, warmed or mango chutney
 1 tbsp liquid honey
 ½ tsp grainy Dijon mustard
 2 green onions, minced
 Salt and pepper
 1 lb (500 g) Beef Flank Marinating Steak, or Fast-fry Inside Round Steak (1/4-inch thick)
 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

1

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.

2

Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, for 30 to 60 minutes.

3

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.

4

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.

5
*Roasted Strawberries
6

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.

Ingredients

 ⅓ cup canola oil
 ⅓ cup cider or white wine vinegar
 2 tbsp strawberry jam, warmed or mango chutney
 1 tbsp liquid honey
 ½ tsp grainy Dijon mustard
 2 green onions, minced
 Salt and pepper
 1 lb (500 g) Beef Flank Marinating Steak, or Fast-fry Inside Round Steak (1/4-inch thick)
 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

Directions

1

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.

2

Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, for 30 to 60 minutes.

3

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.

4

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.

5
*Roasted Strawberries
6

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.

Steak and Berry Salad
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