Beef Steak and Berry Salad

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junio 3, 2015

More than just leafy greens, this beef steak salad recipe has substantial staying-power, built on economical Marinating Steak that’s been grilled and cut into thin slices.
[timer length=10]10 Minutes[/timer]

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins

  • Productos: 4 Servings


Combine oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic and salt and pepper to taste in 1 cup (250 mL) glass measuring cup or bowl. Place half in sealable freezer bag; set aside remaining mixture as dressing.

Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours.

Discard marinade. Place steak on greased grill over medium-high heat; close lid and cook for 6 to 10 minutes, turning at least twice, for rare to medium-rare doneness 145°F (63°C). Remove from heat, tent with foil and allow to rest for 5 minutes. Slice diagonally across the grain. Toss with mango, strawberries, salad greens and reserved dressing.


⅓ cup (75 mL) olive oil

⅓ cup (75 mL) white wine vinegar

¼ cup (50 mL) raspberry jam

¼ cup (50 mL) apricot jam

1 tbsp (15 mL) liquid honey

½ tsp (2 mL) grainy Dijon mustard

1 clove garlic, minced

Salt and pepper

1 lb (500 g) Beef Marinating Steak (e.g. Inside Round, Outside Round or Sirloin Tip), cut ¾ inch (2 cm) thick

1 medium mango, peeled and sliced into wedges

1 cup (250 mL) quartered strawberries

6 cup (1.5 L) mixed salad greens


Información nutricional

Proteínas25 g
Grasas Totales15 g
Total Carbohydrates34 g