Print
Steak Salad with Cherries and Blueberries
Sirloin steak strips are paired with sweet cherries and blueberries and served on a bed of salad greens. Pumpkin seeds add crunch, and a tangy honey vinaigrette ties the flavors together in this entrée salad.
Total Time 30 minutes
Servings 4
Ingredients
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons lemon juice
- 3/4 teaspoon dried Italian herb mix
- salt and pepper
Steak Salad
- 1 1/2 pounds sirloin or flank steak, at room temperature if possible
- salt and pepper
- 1 1/2 tablespoons grapeseed or canola oil
- 10 ounces mixed salad greens
- 5 ounces mushrooms, sliced
- 8 radishes, sliced
- 1 cup cherries, halved and pits removed
- 1/2 cup blueberries
- 1/3 cup shelled pumpkin seeds/pepitas
Instructions
-
Make dressing. Mix all dressing ingredients together in shaker bottle or small bowl. Set aside until ready to use.
-
Cook steak. Pat steak dry and season with salt and pepper. Heat oil in a large cast iron skillet over medium-high heat. Once hot, cook steak for 5 minutes. Flip and turn heat down to medium. Cook 5 more minutes. Remove to a cutting board and tent loosely with aluminum foil. Let rest 10 minutes. While steak is resting, continue to next step.
-
In a large bowl, gently mix together salad greens, mushrooms, radishes, cherries, blueberries, and pumpkin seeds. If you are serving the salad immediately, you can also toss the dressing in with the salad in this step. If you will be eating some of the salad as leftovers, wait until you’re going to eat it to dress it.
-
Slice steak into thin strips. Divide salad between serving plates and top with steak. Serve with fresh cracked pepper on top if desired.