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Follow these cooking methods/directions:
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.
Pierce steak all over with a fork. Add steak to bag, massaging with marinade; seal and refrigerate for 30 to 60 minutes.
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.
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.
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.