Steak Salad with Fennel and Strawberries
and strawberry-balsamic vinaigrette
This sophisticated salad showcases savory, sweet, and spicy flavors that all come togther perfectly. Adding strawberries to a classic balsamic dressing gives it a burst of sunny freshness.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Shallots - 2 bulbs , sliced into thin rings (1 bulb equals about 1/4 cup sliced)
- Vinegar, red or white wine - 1/2 cup
- Sugar - 2 Tbsp
- Salt - 1/2 tsp
- Strawberries, fresh or frozen - 1/2 cup , hulled; thawed if frozen
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Honey - 1/2 tsp
- Oil, olive - 1/4 cup
- Garlic - 3 cloves , minced
- Vinegar, balsamic - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Italian seasoning - 1/2 tsp
- Steak, flank, sirloin or skirt - 1 1/2 lbs
- Fennel - 1 bulb , cored and thinly sliced (1 bulb ~ 6 to 8 oz)
- Strawberries, fresh - 2 cups , hulled and sliced
- Foil - for cooking
- Arugula - 8 oz (sub any salad greens)
- Cheese, feta - 4 oz , crumbled (sub goat or blue cheese)
- Pepitas / pumpkin seeds - 2 Tbsp
Choose Cooking Method
Prep
-
Make marinade - Mince the garlic. Whisk together garlic, vinegar (portion for salad), cooking oil, soy sauce, and Italian seasoning. (Can be done up to 5 days ahead)
-
Marinate steak - Cover steak with marinade and turn to coat all sides. Tenderize with a fork. Cover and refrigerate for at least 2 hours and up to 2 days. (Can be done up to 2 days ahead)
-
Make vinaigrette - Hull strawberries (portion for vinaigrette) if using fresh. Combine strawberries, vinegar (portion for vinaigrette), mustard, and honey. Blend ingredients with a standing blender or immersion blender until smooth. Drizzle in olive oil and continue blending until well-combined. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
-
Make pickled shallots - Peel and trim shallot bulbs and slice into thin rings. In a bowl, stir together vinegar, sugar, and salt until combined. Place the shallots in a container just large enough to hold them and pour vinegar mixture over top. The shallots do not need to be fully submerged, but you can add some additional vinegar or some water to help cover them, if needed. Cover and refrigerate for at least 20 minutes for milder pickles or up to 5 days for stronger ones. (Can be done up to 5 days ahead)
-
Fennel - (If prepping right before cooking, get grill heating before continuing with prep.) Prep as directed. (Can be done up to 5 days ahead)
-
Strawberries - Hull strawberries (portion for salad) and slice them.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat grill to 500F / 260C degrees. Clean grates and brush with some cooking oil.
-
Remove steak from marinade (discard marinade) and season generously with some salt and pepper.
-
Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
-
Remove steak from heat, cover with foil and let rest for at least 10 minutes before slicing.
-
Drain the liquid from the pickled shallots.
-
If vinaigrette was made ahead of time, shake or stir it.
-
While the steak rests, assemble the salads. Toss arugula with half of the vinaigrette. Form a bed of dressed arugula on serving plates. Top salads with pickled shallots, fennel, strawberries, crumbled feta, and pumpkin seeds.
-
Slice the steak.
-
Top salads with steak slices and drizzle with remaining vinaigrette until dressed to your liking. Enjoy!
Prep
-
Make marinade - Mince the garlic. Whisk together garlic, vinegar (portion for salad), cooking oil, soy sauce, and Italian seasoning. (Can be done up to 5 days ahead)
-
Marinate steak - Cover steak with marinade and turn to coat all sides. Tenderize with a fork. Cover and refrigerate for at least 2 hours and up to 2 days. (Can be done up to 2 days ahead)
-
Make vinaigrette - Hull strawberries (portion for vinaigrette) if using fresh. Combine strawberries, vinegar (portion for vinaigrette), mustard, and honey. Blend ingredients with a standing blender or immersion blender until smooth. Drizzle in olive oil and continue blending until well-combined. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
-
Make pickled shallots - Peel and trim shallot bulbs and slice into thin rings. In a bowl, stir together vinegar, sugar, and salt until combined. Place the shallots in a container just large enough to hold them and pour vinegar mixture over top. The shallots do not need to be fully submerged, but you can add some additional vinegar or some water to help cover them, if needed. Cover and refrigerate for at least 20 minutes for milder pickles or up to 5 days for stronger ones. (Can be done up to 5 days ahead)
-
Fennel - Prep as directed. (Can be done up to 5 days ahead)
-
Strawberries - Hull strawberries (portion for salad) and slice them.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a skillet or grill pan over medium-high heat and brush with some cooking oil.
-
Remove steak from marinade (discard marinade) and season generously with some salt and pepper.
-
Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil or lid, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
-
Remove steak from heat, cover with foil and let rest for at least 10 minutes before slicing.
-
Drain the liquid from the pickled shallots.
-
If vinaigrette was made ahead of time, shake or stir it.
-
While the steak rests, assemble the salads. Toss arugula with half of the vinaigrette. Form a bed of dressed arugula on serving plates. Top salads with pickled shallots, fennel, strawberries, crumbled feta, and pumpkin seeds.
-
Slice the steak.
-
Top salads with steak slices and drizzle with remaining vinaigrette until dressed to your liking. Enjoy!
Reviews
Ratings
0 reviews