Strawberry jalapeno Marinated Steak Salad

Name: Strawberry jalapeno Marinated Steak Salad
Prep time: 3 h 20 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 2 cups (about 8-9 large strawberries; 2 jalapeños; 8 Tbsp olive oil; 8 Tbsp mild vinegar; Juice of 1 lemon; 2 tsp whole grain dijon mustard; 1/2 tsp salt; 1/2 tsp fresh cracked black pepper; 1 lb flank steak; 4 large handfuls of watercress; 1/2 red onion; 12 strawberries; 4 eggs

User Reviews

5.0

6 reviews

Excellent

Prep Time
3 hrs 20 mins
Cook Time
20 mins
Servings
4 servings
Course
Main Course, Dinner
Cuisine
American

Strawberry jalapeno Marinated Steak Salad

Julie Valencia

Report

This Strawberry Jalapeño Marinated Flank Steak Salad is a deliciously gorgeous way to welcome warm weather, and really packs a punch when it comes to flavor thanks to a marinade that doubles as a vinaigrette!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

strawberry jalapeno marinade/dressing

2 cups (about 8-9 large strawberries halved
2 jalapeños
8 Tbsp olive oil
8 Tbsp mild vinegar I use O Olive Oil's Champagne Vinegar
Juice of 1 lemon
2 tsp whole grain dijon mustard
1/2 tsp salt
1/2 tsp fresh cracked black pepper

steak

1 lb flank steak

salad

4 large handfuls of watercress or arugula or baby spinach
1/2 red onion halved and very thinly sliced
12 strawberries sliced
4 eggs soft boiled and halved

Add to Shopping List

Instructions

Put the strawberries in the bowl of a food processor. Cut the stems off of the jalapenos and chop them into a few pieces and place it into the bowl as well, seeds and all. Process for about a minute until everything is smooth. Scrape down the sides of the machine a couple of times to get everything smoothly pureed. You should have about 1 cup of puree.
Add the rest of the ingredients and whisk to combine well. Taste the marinade and adjust it if you think it needs more lemon, or more salt, etc. Reserve half the marinade to use for salad dressing.
Put the flank steak in a large zip lock baggie and pour in the remaining marinade. Remove any excess air and zip up the bag. Massage to coat the meat well, and then store flat on a plate in the fridge for several hours or overnight.
Grill the steak over a hot grill to your desired doneness. Flank steak is thin, and mine only took a few minutes on each side. Let the steak rest for 10 minutes before slicing.
Set out 4 dinner sized plates and divide the greens among them. Scatter on the onions and sliced strawberries. Drizzle a little dressing over each.
Add the sliced steak and the halved eggs. Drizzle with more dressing and serve while the steak and the eggs are still warm.