Combining the ingredients will bring you a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.
Makes 4 servings
1 cup fresh blueberries, divided
1/2 cup chopped walnuts, toasted
3 tablespoons raspberry vinegar
1 tablespoon minced shallots
1 teaspoon sugar
1/2 teaspoon salt, divided
3 tablespoons walnut or canola oil
1 lb. sirloin or strip steak (1-1 1/4 inches thick), trimmed
1/2 teaspoon freshly ground pepper
8 cups baby spinach
1/4 cup crumbled feta cheese
Preheat the stovetop grill over medium heat and lightly grease it with oil. Season the steak with the remaining 1/4 teaspoon salt and pepper.
Combine 1/4 cup walnuts, 1/4 cup blueberries, shallots, vinegar, sugar and 1/4 teaspoon of salt on a food processor or blender. Process it for 30 seconds. Gradually add the oil to form a chunky paste. Transfer the dressing to a bowl.
Grill the steak for 5-6 minutes per side, depending on your desired doneness. Once it is cooked, let it rest on a clean cutting board for 5 minutes.
Meanwhile, place the spinach in a large salad bowl. Add the blueberry dressing and gently toss. Divide the spinach among 4 plates.
Slice the steak thinly and then top the spinach salad with it. Sprinkle it with the remaining blueberries, walnuts and feta cheese.
Photo Courtesy Of: ericksondesign