Roasted Strawberry and Steak Salad


  • 1/3 cup canola oil
  • 1/3 cup white wine vinegar
  • 2 tablespoons strawberry jam
  • 2 tablespoons granulated sugar
  • 1 tablespoon liquid honey
  • 1/2 teaspoon grainy Dijon mustard
  • 2 green onions minced
  • Salt and pepper
  • 1 lb Beef Flank Marinating Steak or Fast-fry Inside Round Steak 1/4 inch thick
  • 1 medium mango or peach peeled and sliced into wedges (optional)
  • 1 package large strawberries hulled and cut in half
  • 6 cups mixed baby lettuce
  • 1 stalk celery diced
  • 1/2 sweet onion minced



  • In 1 cup measuring cup, combine oil, vinegar, warmed jam, honey, mustard, green onion. Season with salt and pepper to taste. Place half in sealable freezer bag; set aside remaining mixture as Dressing


  • Toss strawberries with a splash of canola oil on a parchment-lined baking sheet. Sprinkle lightly with granulated sugar and roast in a 350 F oven for 5-10 minutes or until fragrant and just starting to exude juice. Allow to cool before serving


  • Pierce steak all over with fork. Add steak to bag; seal tight and refrigerate for 30-60 minutes. Pat dry with paper towel, season with salt.
  • Pan-fry steak in lightly oiled non-stick pan over medium heat. Cook 1 minute per side for fast-fry or 4-5 minutes for flank steak. Flip; cook another minute for Fast-fry or 4-5 minutes for flank. Rest for 1-5 minutes
  • Meanwhile, divide salad greens, mango, berries, celery and diced onion onto 4 plates. Carve steak across the grain and top salad. Drizzle with a portion of the reserved Dressing.


Cooking Tips
Flank steak is also cooked great by grilling.
*This recipe is originally from Canada Beef
Serving Size: 1
Amount Per Serving:
Calories 406
Total Fat 10.1g (13% Daily Value)
Saturated Fat 4g (20% Daily Value)
Cholesterol 62mg (21% Daily Value)
Sodium 206mg (9% Daily Value)
Potassium 730mg (16% Daily Value)
Carbohydrate 41.1g (15% Daily Value)
Dietary Fiber 6.7g (24% Daily Value)
Sugars 22.2g
Protein 37.8g
SOURCE: Del Fresco Pure
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