Steak and Berry Salad
This steak and berry salad is perfect for a quick and easy springtime dinner. The orange citrus vinaigrette is bright and fresh and compliments the steak and berries.
Servings 4
Ingredients
- 1- 1.5 lbs flank steak
- 6-8 cups arugula
- 2 cups strawberries, sliced
- 1 cups blueberries
- 1 cup pecans
- salt and pepper to taste
- Feta or shaved parmesan cheese, optional omit if Paleo or Whole30
Orange Citrus Dressing
- 1 large naval orange, juiced
- 1 lime, juiced
- 1 lemon, juiced
- 3/4 cup avocado oil
- 4-5 mint leaves
- 1 tsp honey
- 1 tsp granulated garlic
- 1/2 tsp dijon
- 1/2 tsp salt
Instructions
- Heat a grill or cast iron pan over high heat. If using a cast iron pan add 1 TBSP avocado oil.
- Add salt and pepper to the flank steak then add to the very hot pan or grill. Cook for 2-5 minutes per side until browned and cooked to your preferred doneness.
- Remove steak from pan and allow to rest for 5 minutes.
- While steak rests make the dressing. Combine all dressing ingredients in a blender or wide mouth mason jar (use immersion blender) and blend.
- Slice steak against the grain. Assemble salad by dividing the arugula, berries, and pecans evenly amongst four plates. Top with steak and cheese (if using) and pour desired amount of dressing over the top.
- Enjoy!