Grilled Flank Steak Salad with Strawberries

We have survived our bomb-cyclone blizzard from last week.  The sun has been shining and the grass is already turning green...yes, that's Colorado for you.  High 60's this week and I have been firing up our my Traeger grill! 

I can feel spring shining its beautiful smile on us when we come home every night and it makes me very happy!

We walked our back and side yards last weekend to come up with our landscaping plans and ideas for the next six months.  We are excited to have a vegetable and fruit garden again.  I'm looking forward have veggies again ready to pick right out our back door.

This salad will definitely make another appearance with our soon-to-be harvested lettuce crops!

Grilled Flank Steak Salad with Strawberries

Courtesy of Home and Plate

4 cups baby spring lettuce mix

1 pound grilled steak (recipe below)

1/2 cup sliced strawberries

1/2 cup sweet and spicy pecans

2 ounces crumbled blue cheese

vinaigrette (recipe below)

For the steak:

1 pound flank steak

1/2 cup canola oil

1/4 cup soy sauce

2 Tbl lemon juice

2 Tbl Worcestershire sauce

1 Tbl Dijon mustard

1 tsp minced garlic

For the vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup aged balsamic vinegar

1 Tbl raw honey

1 Tbl strawberry preserves

1/2 tsp black pepper

For the steak:  Mix together all the ingredients and pour the marinade over the flank steak.  Marinate in the refrigerator for at least four hours or overnight being sure to turn over the steak.

Heat the grill to medium.  Grill the flank steak for 7 minutes per side.  Once done, be sure to let the steak rest for at least five minutes.  Slice the steak into thin pieces across the grain.

In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.

Arrange the lettuce mix in a bowl.  Arrange the flank steak on top of the salad.  Next, top with pecans, strawberries and blue cheese.  Drizzle the vinaigrette over the salad and serve.

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