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The combination of strawberries and beef may require a leap of imagination, but the result is one that’s worth that jump! Easy enough for a weeknight dinner, yet impressive enough to serve to your guests, this meal comes together in less than 30 minutes once the meat has had a chance to marinade.

Serves 4

Strawberry and Steak Salad
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  • 1/3 cup canola oil
  • 1/3 cup white wine vinegar
  • 2 tablespoons strawberry jam
  • 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”-thick)
  • 1 medium mango or peach, peeled and sliced into wedges (optional)
  • 1 package YES!Berries Your Everyday Snack!™ strawberries, hulled and cut in half (See Roasted Strawberries recipe card)
  • 6 cups mixed baby lettuce
  • 1 stalk celery, diced
  • 1/2 sweet onion, minced


  1. In 1 cup measuring cup, combine oil, vinegar, warmed jam, honey, mustard, green onion. Season with salt and pepper to taste
  2. Place half in sealable freezer bag; set aside remaining mixture as Dressing
  3. Pierce steak all over with fork. Add steak to bag; seal tight and refrigerate for 30-60 minutes
  4. Pat dry with paper towel, season with salt. Pan-fry 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
  5. 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

This recipe was kindly provided by our friends at DelFrescoPure Yes!Berries.

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