Chef notes

Let me be honest, these days I’m not being a great meal prepper or planner (I’m a mom of two small kids, need I say more?). Far gone are the days where a juicy steak is marinating in a flavorful dry rub for dinner a full 24 hours in advance. Here’s where a vinegar- or citrus-based marinade comes to play — these ingredients infuse into the meat quickly and a grillin’ we go!

This patriotic and deliciously seasonal steak salad recipe includes a great time saver — a double-duty marinade and dressing; shake once, use twice! It’s no secret that steak and blue cheese pair well, but since it’s the height of strawberry season, you bet they’re finding their way into every meal from breakfast to dinner. As we enter the dog days of summer, this recipe is great because it’s entirely cooked on the grill, so your house stays as cool as a cucumber.

When it’s your turn to host a festive fête, introduce your crew to this firework-worthy dish and let’s hear it for the red (strawberries), white (wine vinegar marinade/salad dressing) and blue (cheese)!

If you’re not grilling the meat, you may preheat a cast iron skillet or grill pan on the stove over medium-high heat and follow the same directions as below.

Technique Tip: Meat gets tough when cooked directly out of the refrigerator. Let the steak marinate for 30 to 45 minutes on the counter so that it comes to room temperature.

Swap Option: Swap out flank steak for skirt or hanger steak if that’s what’s on sale this week.

Ingredients

Marinade/Salad Dressing

1 cup extra-virgin olive oil
1/2 cup white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons honey
3 tablespoons Worcestershire sauce, divided
2-3 cloves garlic, peeled and finely chopped or grated

1 teaspoon fresh thyme, stemmed and chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon soy sauce
1½ pounds flank steak, about 1-inch thick

Salad

1 (5-ounce) box spring mix, washed and dried
2 cups strawberries, hulled and quartered

1 cup blue cheese crumbles
1 cup pecan halves

Fulfilled by

Preparation

Prepare your gas grill for direct-heat cooking over medium-high heat.

In a quart-sized glass jar or plastic container with a lid, combine olive oil, vinegar, mustard, honey, 2 tablespoons Worcestershire sauce, garlic, thyme, salt and black pepper. Shake to emulsify. Pour half of the marinade/dressing into a zip-top bag and add remaining Worcestershire sauce and soy sauce. Add flank steak to the bag and squish it around with your hands to make sure the marinade is evenly distributed. Let sit for 30 to 45 minutes at room temperature.

Arrange pecans in a single layer on a small sheet tray. Set aside.

Once steak is marinated, place steak on the grill and close the lid. For medium steak, cook 3 to 4 minutes per side and for well-done steak, cook 6 to 7 minutes per side. During the last minute of grilling, put the sheet tray with the pecans on the grill to lightly toast.

Remove steak and pecans from the grill. Transfer steak to a cutting board to rest for 15 minutes.

While the steak rests, prep the salad. Add spring mix to a large serving bowl or platter. Pour the remaining salad dressing over the greens and toss to combine. Arrange strawberries and blue cheese on top of the greens.

Thinly slice the steak against the grain. Place on top of the salad, toss to combine and serve.