0 Ratings
- 4 Servings +
1 lb boneless PEI striploin steak
salt
freshly ground pepper
1 tbsp olive oil
1 shallot, finely diced
1.5 tsp Dijon
2 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
3 cup baby spinach
3 cup arugula
2 cup strawberries, hulled and sliced
1 cup PEI wild blueberries
1 bunch radishes, thinly sliced
2 mini cucumbers, thinly sliced
.5 cup crumbled blue cheese
Pat steak dry with paper towel and season with salt and pepper on both sides. Heat a medium sized cast iron pan over medium high heat, once hot add 1 tbsp olive oil. Add steak to the pan, cook until medium rare, about 6 - 8 minutes, flipping the steak every minute, to ensure even cooking on both sides and a nice medium rare inside. Remove steak from pan, let rest 10 minutes before slicing.
In a medium bowl whisk together shallot, Dijon and red wine vinegar. While whisking constantly, slowly stream in olive oil. Season with salt and pepper.
Thinly slice steak. Arrange the spinach and arugula on a large platter or a shallow serving bowl. Top with strawberries, blueberries, radishes, cucumber, blue cheese and steak in diagonal lines. Drizzle over vinaigrette.
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