Huckleberry Balsamic Steak Bliss
Indulge in a vibrant Huckleberry Balsamic Steak Salad that marries tender, marinated steak with fresh, crisp greens. This dish features a luscious huckleberry balsamic vinaigrette and is topped with irresistible candied nuts, providing a delightful crunch and a sweet finish. Perfect for a light yet savory meal, this salad is a feast for the senses.
ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 cup fresh huckleberries (or blueberries)
- 1/2 cup balsamic vinegar (for vinaigrette)
- 1/4 cup honey
- 6 cups mixed greens (arugula, spinach, romaine)
- 1/2 cup candied walnuts or pecans
- Salt and pepper to taste
steps
- 1.
In a bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, salt, and pepper.
- 2.
Place the flank steak in a resealable bag or shallow dish; pour the marinade over it. Seal or cover and refrigerate for at least 1 hour (up to overnight).
- 3.
In a saucepan, combine 1/2 cup balsamic vinegar and honey over medium heat. Simmer for about 10 minutes until thickened, then stir in huckleberries and set aside to cool.
- 4.
Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes on each side or until cooked to your desired doneness.
- 5.
Let the steak rest for a few minutes before slicing it thinly against the grain.
- 6.
In a large bowl, toss mixed greens with huckleberry balsamic vinaigrette.
- 7.
Divide the greens onto plates, top with sliced steak, and sprinkle with candied nuts.
- 8.
Drizzle extra vinaigrette over the top if desired, and enjoy!
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