Very Berry Steak Salad

Berry season is upon us. It is time to combine two of my favorite foods grilled flank steak and fresh berries!  See my previous post A Berry Good Idea to learn how to keep you precious berries fresh.

Have a great week and take it one prep at a time,
Chef Jackie

Very Berry Steak Salad

Celtic sea salt and pepper 1 1/2 pounds flank steak (1 whole) ½ cup basic vinaigrette (see below) 1 cup blueberries 1 cup raspberries ½ cup pecans or walnuts, toasted and chopped (optional) 8 cups baby spinach, cleaned ½ cup crumbled soft cheese: feta, blue cheese, or goat ½ cup red onions, sliced thin Raspberry Vinaigrette ½ cup raspberries 4 Tbs white or apple cider vinegar ¼ cup olive oil 2 Tbs honey Celtic sea salt and fresh ground pepper

1. Season flank steak with salt and pepper. 2. Place in a large zip lock bag or 13x9 dish with basic vinaigrette. Marinate overnight turning once or twice. 3. Grill steak on a hot oiled grill grate to desired doneness. Rest steak 5 minutes before slicing. 4. Meanwhile, in large bowl combine remaining salad ingredients and set aside. 5. In a blender combine all raspberry vinaigrette ingredients except oil until well combined. While blender is running slowly stream in oil until well blended.  Chef Quick Tip: If desired combine raspberries and honey with 1/2 cup of basic vinaigrette in a blender and omit vinegar and oil. 6. Remove from blender and strain to remove raspberry seeds. 7. Season dressing with salt and pepper if needed. Also adjust honey to desired sweetness. 8. Toss desired amount of vinaigrette with spinach salad and divide among plates. Slice flank steak on the bias and fan out steak on spinach salad.

Servings: 4

Preparation Time: 20 minutes

Prep Ahead: Make basic vinaigrette and marinade steak. Grill steak. Toast and chop nuts. Crumble cheese. Slice onion. Make raspberry vinaigrette.

Source Author: Chef Jackie White

Chef Tips: Any protein may be used in the place of the steak. Sunflower kernels are a great replacement for nuts in this dish. Serve this salad at the peak of berry season; June-July. Stevia or maple syrup may be used as a substitute for honey. Add as much as desired to obtain the flavor you want. Basic Vinaigrette ½ cup red wine vinegar or apple cider vinegar ½ cup olive oil 1 clove garlic, minced 2 tsp maple syrup ½ tsp salt ¼ tsp fresh ground pepper In a jar with a tight fitting lid combine all ingredients and shake well before serving. Yield: 1 ¼ cup Preparation Time: 5 minutes Prep Ahead: Mince garlic. Source Author: Chef Jackie White Chef Tips: This vinaigrette makes a great marinade for all types of protein. This vinaigrette can be used to make many different salad dressings. Variations: Change your vinaigrette flavor by adding herbs and changing you vinegar. Asian-rice wine vinegar and ginger. Balsamic-Balsamic vinegar and chopped basil. Italian-Red wine vinegar and Italian seasoning. Greek-1/4 cup lemon juice and ¼ cup white vinegar and oregano. Creamy Italian-add 1-2 tablespoon mayonnaise. Parmesan Pepper-make creamy vinaigrette and add ½ cup grated Parmesan and ½ teaspoon pepper.