Pan-Seared Steak Salad with Strawberries and Blue Cheese - Canadian Beef | Canada Beef

Pan-Seared Steak Salad with Strawberries and Blue Cheese

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Pan-Seared Steak Salad with Strawberries and Blue Cheese

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Serving: 2

Ingredients

1 Beef Strip Loin or Rib Eye Steak, ¾ inch (2 cm) thick (about ½ lb/250 g)


½ tsp (2 mL) EACH salt and pepper


1 tbsp (15 mL) canola or sunflower oil


2 tbsp (30 mL) fresh lime juice


Vinaigrette
1 clove garlic, minced


¼ cup (60 mL) EACH balsamic vinegar and extra virgin olive oil


2 tbsp (30 mL) liquid honey


1 tbsp (15 mL) fresh lemon juice


2 tsp (10 mL) Dijon mustard


½ tsp (2 mL) EACH dried thyme leaves, salt and pepper


Salad
2 cups (500 mL) packed baby spinach or torn romaine


1½ cups (375 mL) strawberries, quartered


½ cup (125 mL) cherry tomatoes, halved


¼ cup (60 mL) thinly sliced red onion


¼ cup (60 mL) crumbled blue cheese


⅓ cup (75 mL) walnuts, chopped

Directions

1. Pat beef dry with paper towel. Season all over with salt and pepper.

2. Heat oil over medium-high heat in a large skillet. Cook steak for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.

3. Vinaigrette: Meanwhile, combine garlic, vinegar, oil, honey, lemon juice, mustard, thyme, salt and pepper in a jar. Cover with lid and shake vigorously until smooth and well combined.

4. Cut steak into bite-sized cubes and transfer to a bowl; add lime juice and toss to coat.

5. Salad: Arrange spinach, strawberries, tomatoes and onion on two serving plates; top with steak. Sprinkle with cheese and walnuts. Spoon Vinaigrette over salad and serve immediately.

Tips

The vinaigrette can be made and stored in the refrigerator for up to 5 days.

When you are using red onions raw in a salad, soak them in water first. This preserves the onions flavour but removes the harsh, lingering aftertaste.

Not a blue cheese fan? Swap it out with crumbled feta, mini mozzarella (bocconcini) balls or goat cheese.