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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 20 min
Marinating: 12 hr
Cooking: 10 min
Makes: 4 servings
Best Suited for: BBQ,

Nutritional Information

Per Serving (300 calories, 25 g protein, 15 g fat, 34 g carbohydrates.)

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Beef Steak and Berry Salad

More than just leafy greens, this beef steak salad recipe has substantial staying-power, built 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
1clove 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
1medium mango, peeled and sliced into wedges
1 cup (250 mL)quartered strawberries
6 cup (1.5 L)mixed salad greens
  1. 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.
  2. Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours.
  3. 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.
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