PEILCC Fresh New Flavours 2024

Steak + Wild Berry Salad

Total time 30 minutes | 4 servings

1 lb boneless striploin steak Salt Freshly ground pepper 1 tbsp olive oil

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 and let rest 10 minutes before slicing. In a medium bowl, whisk together shallot, Dijon and red wine vinegar. While whisking constantly, slowly stream in extra-virgin olive oil. Season with salt and pepper. Thinly slice steak. Arrange the spinach & arugula on a large platter or a shallow serving bowl. Top with strawberries, blueberries, cucumber, blue cheese, radishes and steak in diagonal lines. Drizzle over vinaigrette.

1 shallot, finely diced 1 1/2 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp extra-virgin olive oil 3 cups baby spinach 3 cups arugula 2 cups strawberries, hulled & sliced 1 cup wild blueberries 1 bunch radishes, thinly sliced 2 mini cucumbers, thinly sliced 1/2 cup crumbled blue cheese

Provided by: Canada’s Food Island Photography: Stephen Harris Recipe: Haley Polinsky

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