Description

Seared flank steak over spring mix with bleu cheese, roasted pistachios, and black cherries, finished with a blended black cherry balsamic vinaigrette. A hearty dinner salad with a twist on our usual Rainier cherry and lemon version.

Ingredients

Scale

For the Vinaigrette:

1/2 cup of cherries

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 tablespoons raw honey

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

For the Steak:

1 lb flank steak

1 tablespoon kosher salt

1/2 tablespoons freshly ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the Salad:

8 cups spring mix

2 cups cherries, washed, pitted, and sliced

1/2 cup bleu cheese crumbles

1 cup roasted pistachios

1/4 cup thinly sliced red onions

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Instructions

Instructions:

Coat the grill or skillet with avocado oil, then preheat the grill to 400° or skillet.
Remove the steak from refrigeration, pat it dry with a paper towel, season it, and let it rest at room temperature for 20-30 minutes. Wait to salt until just before grilling.
Wash, remove pits, and slice the cherries. Wear an apron and use a bowl to catch the juice.
Sauté the pistachios, tossing frequently, as they burn easily, for several minutes until golden brown, then roughly chop.
Place 1/2 cup of the cherries, balsamic vinegar, the honey, red wine vinegar, and the Dijon mustard in a blender. With the blender running slowly, drizzle in the olive oil until emulsified. Season with salt and pepper.

Notes

Can I use a different cut of steak?
Yes, substitutes with sirloin, ribeye, or New York strip all work well. Adjust cook time slightly based on thickness.

What can I substitute for bleu cheese if I don’t like it?
Goat cheese or feta is a good substitute with a milder, tangier flavor that still pairs well with the cherries.

Can it be dairy-free?
Yes, there are dairy-free versions of bleu cheese or the other cheeses recommended. Other than the blue cheese, this is a dairy-free recipe.

How do I know what temperature to cook my steak to? Using a meat thermometer cook to 130-135 for medium-rare, 140-145 to medium, and 150-155 for well done.

Prep Time: 20
Cook Time: 20
Category: Dinner
Method: Grilling