What's for Lunch Wednesday: Marinated Flank Steak Salad With Grilled Pineapple and Strawberry Vinaigrette



1 6-7 oz. flank steak or hanger steak

For the marinade:

1 c. canola oil
2 Tbsp. apple cider vinegar
2 Tsp. ground oregano
2 limes, juice and zest
1 clove garlic, minced

For the strawberry vinaigrette:

1 lb. fresh strawberries
1/2 c. balsamic vinegar
1 1/2 c. olive oil
1 lime, zest and juice
2 tsp. honey
1 fresh pineapple, peeled, cored
Salad greens of choice
2 Tsp. Bleu cheese crumbles
1 Tsp toasted pecans

Combine all the marinade ingredients and whisk to incorporate. Add the meat and allow to marinade for a minimum of 3 hours. Flank can be a tough cut if not marinated. Remove from the marinade and grill to the desired temperature.

While the meat is cooking, combine the berries, vinegar, lime, and honey in a blender and mix on medium speed. Increase the speed and begin adding the oil until fully emulsified. Reserve.

Once the meat is close to finished, remove it from the oven and allow it to rest. This allows the juices to redistribute and keeps the meat moist. Grill the pineapple at this time and once all sides have good caramelization, remove and cut for the salad. Top with the nuts, cheese, pineapple, and then dressing. Enjoy!

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