Strawberry-Beef Summer Salad

MAKES: 4 SERVINGS
SERVING SIZE: 1 CUP FRUIT, 1 CUP ARUGULA, 2 OUNCES BEEF, AND 2 TABLESPOONS DRESSING EACH
PREP: 20 MINS
MARINATE: 4 HRS TO 24 HRS
GRILL: 17 MINS

 

 

 


Ingredients

12 ounces beef flank steak

1 recipe Orange-Balsamic Vinaigrette

12 cremini mushrooms

4 cups arugula and/or baby spinach leaves

2 cups quartered or sliced strawberries and/or whole blueberries

2 kiwifruits, peeled and sliced

1 orange, peeled and sliced crosswise

1/4 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped


Directions
  1. Place beef steak in a large resealable plastic bag set in a large bowl; pour half of the Orange-Balsamic Vinaigrette over steak. Seal bag; turn to coat beef. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Cover and chill the remaining vinaigrette to use for brushing the mushrooms and for the dressing.
  2. Remove steak from marinade; discard marinade. Thread the mushrooms onto four 6- to 8-inch skewers.* Brush mushrooms with 2 teaspoons of the reserved vinaigrette; set aside. For a charcoal or gas grill, place steak on rack of a covered grill directly over medium heat for 17 to 21 minutes for medium-rare to medium doneness (145 degrees F to 160 degrees F), turning once halfway through grilling. Place skewers with mushrooms on the grill rack after turning the meat; turn skewers occasionally. Let meat stand for 5 minutes. Thinly slice meat across the grain. Cool meat and mushrooms completely.
  3. Divide remaining vinaigrette among four small containers. Cover and chill for 2 to 24 hours. In four salad containers evenly layer arugula, beef, strawberries, kiwifruit slices, orange slices, and mushrooms. Top with parsley. Cover and chill for 2 to 24 hours.
  4. To serve, shake vinaigrette. Drizzle one vinaigrette portion over one salad portion. Cover and shake to combine or toss with a fork to combine.

From the Test Kitchen
*TIP:

If using wooden skewers, soak them in water for 30 minutes before using.

TO TAKE:

To tote, place salad and vinaigrette in an insulated bag with an ice pack.


Orange-Balsamic Vinaigrette
Ingredients

3 tablespoons olive oil

3 tablespoons white balsamic vinegar, white wine vinegar, or cider vinegar

2 teaspoons finely shredded orange peel

3 tablespoons orange juice

2 tablespoons snipped fresh Italian (flat-leaf) parsley

2 cloves garlic, minced

1/4 teaspoon salt


Directions
  1. In a screw-top jar combine oil, vinegar, orange peel, orange juice, parsley, garlic, and salt. Cover and shake well. Cover and chill for up to 1 week.

Nutrition Facts (Strawberry-Beef Summer Salad)

Per serving: 263 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 25 mg chol. , 143 mg sodium , 20 g carb. , 4 g fiber , 13 g sugar , 21 g pro.