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  • Summer
  • 40 minutes
  • Serves 4

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Strawberry Balsamic Vinegar

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Basil Olive Oil

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Sicilian Sea Salt

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Basil Olive Oil & Strawberry Balsamic

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Strawberry Steak Salad

Fire up the grill and enjoy this salty-sweet salad with steak and balsamic roasted strawberries. Perfect with a crisp, cold glass of sparkling wine!

Ingredients

  • 2 C sliced strawberries, hulls removed
  • 4 T SOOC Strawberry Balsamic Vinegar, divided
  • SOOC Sicilian Sea Salt
  • 2 T SOOC Basil Olive Oil, plus more for roasting & searing
  • ½ t Dijon mustard
  • pinch of ground cayenne pepper
  • spring mix salad greens
  • 1 cucumber, cubed
  • salted butter
  • 2 lbs. rib eye steak (4 - 8oz. pieces)

Directions

  • 1. Preheat the oven to 375°F. Brush a half sheet pan (13” x 18”) with some of the Basil Olive Oil. In a medium bowl toss the strawberries with 2T of the Strawberry Balsamic Vinegar, a pinch of Sicilian Sea Salt, & black pepper. Spread the berries on the baking sheet in an even layer. Roast the fruit in the oven for 10 minutes.
  • 2. Make the vinaigrette: in a large bowl combine the remaining Strawberry Balsamic Vinegar, Sicilian Sea Salt & pepper to taste, mustard, & cayenne. Whisk in the Basil Olive Oil. Test the dressing with a piece of the lettuce & adjust seasoning as desired. (It will be thick.) Place the greens & cucumber on top in the bowl, but do not toss.
  • 3. Heat a skillet or grill to high heat. If searing, add the butter with a bit of Basil Olive Oil; when the butter has melted sear the steaks & cook until desired doneness. Allow the steaks to rest for 10 minutes under foil after cooking.
  • 4. Toss the greens & cucumber in the dressing, plate. Slice the steaks & lay over the salad. Top with the balsamic roasted strawberries & enjoy!

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Strawberry Steak Salad

  • Summer
  • 40 minutes
  • Serves 4

Fire up the grill and enjoy this salty-sweet salad with steak and balsamic roasted strawberries. Perfect with a crisp, cold glass of sparkling wine!

Ingredients

  • 2 C sliced strawberries, hulls removed
  • 4 T SOOC Strawberry Balsamic Vinegar, divided
  • SOOC Sicilian Sea Salt
  • 2 T SOOC Basil Olive Oil, plus more for roasting & searing
  • ½ t Dijon mustard
  • pinch of ground cayenne pepper
  • spring mix salad greens
  • 1 cucumber, cubed
  • salted butter
  • 2 lbs. rib eye steak (4 - 8oz. pieces)

Directions

  • 1. Preheat the oven to 375°F. Brush a half sheet pan (13” x 18”) with some of the Basil Olive Oil. In a medium bowl toss the strawberries with 2T of the Strawberry Balsamic Vinegar, a pinch of Sicilian Sea Salt, & black pepper. Spread the berries on the baking sheet in an even layer. Roast the fruit in the oven for 10 minutes.
  • 2. Make the vinaigrette: in a large bowl combine the remaining Strawberry Balsamic Vinegar, Sicilian Sea Salt & pepper to taste, mustard, & cayenne. Whisk in the Basil Olive Oil. Test the dressing with a piece of the lettuce & adjust seasoning as desired. (It will be thick.) Place the greens & cucumber on top in the bowl, but do not toss.
  • 3. Heat a skillet or grill to high heat. If searing, add the butter with a bit of Basil Olive Oil; when the butter has melted sear the steaks & cook until desired doneness. Allow the steaks to rest for 10 minutes under foil after cooking.
  • 4. Toss the greens & cucumber in the dressing, plate. Slice the steaks & lay over the salad. Top with the balsamic roasted strawberries & enjoy!