Pan-Seared Steak with Berry Salad

More than just leafy greens, this salad recipe has substantial staying-power with the protein punch from the pan-seared steak. The steak can also be cooked on the barbecue as an option.
Yield 4 Servings Prep. Time 20 min Marinating Time 30 min Cooking Time 23 min Total Time 73 min


Here are the following ingredients:

  • ⅓ cup (75 mL) vegetable oil
  • ⅓ cup (75 mL) cider or white wine vinegar
  • 2 tbsp (30 mL) strawberry jam, warmed or mango chutney
  • 1 tbsp (15 mL) liquid honey
  • ½ tsp (2 mL) grainy Dijon mustard
  • 2 green onions, minced
  • Salt and pepper
  • 1 lb (500 g) Beef Hanger Grilling Steak
  • Strawberries
  • 12 large strawberries (see Tip below), quartered
  • 2 tsp (10 mL) vegetable oil (optional)
  • Granulated sugar (optional)
  • Salad
  • 1 medium mango or peach, peeled and cut into wedges (optional)
  • 6 cups (1.5 L) mixed baby lettuce greens
  • 1 stalk celery, diced
  • ½ Spanish, sweet or red onion, diced

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Whisk together oil, vinegar, warmed jam, honey, mustard and green onions; season with salt and pepper to taste. Place half in sealable freezer bag; set aside remaining mixture for salad dressing.

  2. Pierce steak all over with a fork. Add steak to bag, massaging with marinade; seal and refrigerate for 30 to 60 minutes.

  3. Discard marinade from meat. Pat steak dry with paper towel and season lightly with salt to your taste. Heat a heavy cast-iron or nonstick skillet over medium-high heat. Lightly oil skillet and pan-fry steak for 18 to 22 minutes for 1½-inch (4 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes.

  4. Strawberries: Meanwhile, if roasting strawberries, toss with oil on a parchment lined baking sheet. Sprinkle lightly with granulated sugar and roast in a preheated 350°F oven for 5 to 10 minutes or until fragrant and just starting to exude juice. Let cool before serving.

  5. Salad: Divide salad greens, berries, mango (if using), celery and diced onion among 4 plates. Carve steak across the grain into thin slices on the bias and arrange on top of each salad. Drizzle each with a portion of the reserved dressing.