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Strawberry Rhubarb Grilled Steak Salad

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 26 minutes
Course Main Course
Servings 4 Servings

Ingredients
  

Ingredients

  • 226 g 8oz Striploin Noble Premium Bison Steak
  • 1/2 tbsp 7.5 ml avocado oil
  • 1 clove garlic minced
  • 2 tbsp 30ml fresh thyme
  • 1 tsp 5ml balsamic vinegar
  • Salt and pepper to taste
  • 4 cups 960ml baby spinach
  • 1 cup 240ml fresh strawberries, thinly sliced
  • 1/4 cup 60ml red onion, finely sliced
  • 2 tbsp 30ml red wine vinegar
  • 1/2 cup 120ml feta cheese, crumbled
  • 1/2 cup 120ml pecans

For the vinaigrette:

  • 2-4 stalks fresh rhubarb depending on how thick they are
  • 1/4 cup 60ml maple syrup
  • 1/4 cup 60ml white wine vinegar
  • 2 tbsp 30ml Dijon mustard
  • 1/2 cup 120ml olive oil
  • Salt and pepper to taste

Instructions
 

  • Drizzle the avocado oil on the steak, and sprinkle with fresh thyme, garlic, balsamic vinegar and season with salt and pepper. Preheat grill to medium high heat (400 degrees F). Grill the steak for 5-6 minutes on each side, remove from the grill, and allow to rest for 10 minutes before slicing. Grill the rhubarb at the same time as the steak, for the same amount of time, flipping halfway. While the steak is resting, add all the ingredients for the dressing to a blender, and blend until completely smooth.
  • Combine the red onions with the red wine vinegar in a bowl. Stir. Set aside to allow them to pickle. To serve: slice the steak in thin slices. Divide the spinach, strawberries, feta, onions and pecans among two plates or shallow bowls. Top with the steak, and drizzle over the dressing. Serve immediately.
  • Pro Tip: This dressing keeps well in the fridge for up to a week, and just keeps getting better!