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.
Enjoy this steak salad with a blackberry jam, mustard, and balsamic dressing.
Servings and Ingredients
|3 tbsp.||Hy-Vee unsalted butter, divided|
|1 lbs.||Hy-Vee beef flank steak|
|¾ tsp.||Hy-Vee salt, divided|
|¼||plus 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|
|¾ c.||rainbow carrots, just into julienne strips|
|½||medium 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
- Small bowl
- Serving plates
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.
Whisk together vinegar, jam, mustard, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper to make vinaigrette. Slowly whisk in oil.
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.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 70mg
- Sodium: 530mg
- Total Carbohydrates: 25g
- Protein: 21g