More than just leafy greens, this steak salad has substantial staying-power, building on economical Marinating Steak that’s been grilled and cut into thin slices.
| ⅓ cup (75 mL) |
EACH olive oil and white wine vinegar |
| ¼ cup (50 mL) |
EACH raspberry jam and 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 cups (1.5 L) |
mixed salad greens |
- 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 3 to 5 minutes per side for rare to medium doneness. Remove from heat. Slice diagonally across the grain. Toss with mango, strawberries, salad greens and reserved dressing.