Enjoy juicy marinated grilled flank steak and summer's sweet strawberries sprinkled on top of fresh greens.
Strawberries are in season right now and I'm having so much fun creating unique and delicious recipes featuring these juicy, red berries.
I love the combination of this tender beef with sweet, juicy strawberries. What's even better is when you add spicy pecans and fresh blue cheese crumbles to intensify the flavor of your salad. Be sure to use a fresh spring mix or baby spinach.
Next, I whipped up a homemade strawberry balsamic vinaigrette to drizzle on top. You couldn't order a more delicious salad in a restaurant I'm afraid.
If you haven't had the pleasure of tasting flank steak, you don't know what you're missing. It's an inexpensive, generous cut of meat that goes along way. As good as fillet mignon!
Let this flank steak bathe in a marinade for at least four hours before grilling it to perfection. Sliced thin and across the grain is the way to go. Make sure you purchase at least 2 pounds if you're serving a hungry family of four and want leftovers.
I love to pick strawberries in the summer or pick up berries at the local farm market because they're so much more flavorful than what you can get at the grocery store. They're smaller but sweeter. And perfect for the salad.
Grilled Flank Steak Salad with Strawberries
Serves 2. Total time 30 minutes
- 4 cups baby spring lettuce mix
- 1 pound grilled flank steak
- 1/2 cup sliced strawberries
- 1/2 cup sweet & spicy pecans
- 2 ounces crumbled blue cheese
For the vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- 1 tablespoons raw honey
- 1 tablespoon strawberry preserves
- 1/4 teaspoon black pepper
Heat the grill to medium. Grill the flank steak according to my recipe. Once the steak has rested, slice the steak into thin pieces across the grain.
In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.
Arrange the lettuce mix in a bowl. Arrange the flank steak on top of the salad. Next, top with pecans and blue cheese. Drizzle the vinaigrette over the salad and serve.