Ingredients
Scale
- Ingredients:
- 1-2 lbs. of thinly sliced steak (I used top sirloin)
- For the marinade:
- 2 cups of Cape Cod Select Premium Frozen Cranberries
- 1 cup of water
- 3 tbs balsamic vinegar
- 4 tbs of the sriracha rub:
- 1 tbs chili powder
- ½ tsp cayenne pepper
- 3 tsp salt
- ½ tsp paprika
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- 1 tsp cracked black pepper
- For the Dressing:
- ¼ cup of thawed Cape Cod Select Premium Frozen Cranberries
- ½ cup of olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Dijon mustard
- 2 tbs balsamic vinegar
- For the salad:
- 4 cups of mixed greens
- ½ cup blueberries
- Sliced figs
- Almond slices
- Blue cheese (optional)
- Charred tomatoes
- Preheat large skillet to medium high heat, sear/cook steak until desired doneness (about 5 minutes per side) Allow to rest for 10 minutes.
- Assemble salads and eat!
Instructions
- Slice up steak into thin strips. Heat a sauce pan on medium high and add the cranberries (thawed or frozen). Once they start bursting, add the water and bring to a boil. Remove from heat and allow to cool.
- Rub steak with sriracha rub mixture and place in a gallon bag. Pour cranberry reduction plus balsamic vinegar over top. Marinate over night (best results) or a minimum of an hour.
- While steak is marinating, make the dressing. Add all dressing ingredients to a blender and blend on high until oil is emulsified.
- Prep Time: 15 mins
- Cook Time: 10 mins