another day, another bowl

Red, White, & Blue Chilled Flank Steak Salad with Blueberry Balsamic Vinaigrette

Red, White, & Blue Chilled Flank Steak Salad with Blueberry Balsamic Vinaigrette

flank steak, salad, berries

Red, White, & Blue Chilled Flank Steak Salad with Blueberry Balsamic Vinaigrette

July 4, 2018
: 2
: 20 min
: 40 min
: Easy

By:

Ingredients
  • For the Marinade:
  • 1 Bone-in Beef Flank Steak, from @moinkbox
  • 1/4 Cup olive oil
  • 1/4 Blueberry Balsamic {plain balsamic will do}
  • Zest of one lime
  • ½ lime, juiced
  • ½ tsp. garlic powder
  • Pink salt & pepper to taste
  • 1 pound skirt steak
  • *
  • For the Salad:
  • ½ Cup fresh blueberries
  • ½ Cup fresh strawberries
  • ½ Cup diced fresh diced jicama
  • ¼ white onion, diced
  • 2 tsp. lime juice
  • Handful of fresh cilantro
  • Pink Salt & Pepper to taste
  • 2 Cups organic arugula
  • 1 medium zucchini, spiralized into zoodles
Directions
  • Step 1 Season Flank Steak with pink salt, pepper, and garlic powder.
  • Step 2 Whisk all marinade ingredients in a bowl. Add Flank Steak to the marinade and coat in a shallow dish. let sit overnight in the fridge, or at least 4 hours.
  • Step 3 The next day, remove the steak from the refrigerator 30 minutes before cooking.
  • Step 4 On the stove top, heat a cast iron skillet with avocado oil. Remove beef flank steak from marinade and cook on high in the skillet for 5 minutes, {do not move the steak around}. Flip, and cook another 5 minutes, until golden brown. Let rest for 10 minutes before slicing, cut against the grain.
  • Step 5 Place a bed of arugula and zoodles in a bowl, then layer the sliced flank steak on top.
  • Step 6 Mix the berries, onion, jicama, cilantro, lime juice, pink salt & pepper in a bowl combine. Serve over flank steak salad. May finish with more olive oil, balsamic and lime juice if needed. Enjoy!


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