Steak and Blackberry Salad

Recipe

Salad
Steak and Blackberry Salad

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Salad topped with blackberries, greens, steak, and onions

User Rating

4.86 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

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    Description

    Enjoy this steak salad with a blackberry jam, mustard, and balsamic dressing.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    3 tbsp.Hy-Vee unsalted butter, divided
    1 lbs.Hy-Vee beef flank steak
    ¾ tsp.Hy-Vee salt, divided
    ¼plus 1/8 tsp. Hy-Vee ground black pepper, divided
    4 oz.Hy-Vee Bakery multigrain bread, cut into 3/4-inch cubes
    3 tbsp.Hy-Vee Select balsamic vinegar
    3 tbsp.seedless blackberry jam
    1 ½ tsp.Hy-Vee stone ground mustard
    ½ c.Gustare Vita olive oil
    2 c.Hy-Vee spring salad mix
    1 c.fresh baby spinach
    1 c.arugula
    ¾ c.rainbow carrots, just into julienne strips
    ½medium red onion, cut into thin slices
    ¼ c.Hy-Vee Select feta cheese
    Fresh thyme, for garnish

    Things To Grab

    • Grill pan
    • Meat thermometer
    • Cutting board
    • Whisk
    • Small bowl
    • Serving plates

    Directions

    1. Heat 1 tablespoon butter in a grill pan over medium heat. Season steak with 1/4 teaspoon each salt and pepper; place in grill pan. Cook steak for 3 minutes per side or until medium-rare (130 degrees.) Remove to a cutting board. Thinly slice steak against the grain; cover and keep warm.

    2. Heat remaining 2 tablespoons butter in same pan. Add bread cubes in a single layer. Cook 3 minutes per side or until toasted and crispy.

    3. Whisk together vinegar, jam, mustard, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper to make vinaigrette. Slowly whisk in oil.

    4. Arrange spring mix, spinach, arugula, and steak on serving plates. Top with toasted bread cubes, blackberries, carrots, red onion, and feta cheese. Garnish with thyme, if desired. Serve with vinaigrette. 

    Nutrition facts

    Servings

    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 70mg
    • Sodium: 530mg
    • Total Carbohydrates: 25g
    • Protein: 21g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 30%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Balance April 2018