Name: Pan-Seared Steak Salad with Strawberries and Blue Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

This healthy salad is a huge blast of summer colour! Perfect for a simple weeknight dinner for two, this is a delicious choice for a mid-summer meal on the deck. If you don’t have strawberries on hand, substitute any summer fruit such as blueberries, cherries or sliced peaches.

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

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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.

Category: Salad, Steak
Method: Eating Well, Meals for 1 or 2, Pan Searing, Super Simple