Steak Salad with Strawberry Vinaigrette and Grilled Strawberry Pound Cake
4 servings
45 minutes total (Active 10 minutes)
Shopping list
- Thaw whipped topping and pound cake, then prepare steak and begin to grill (30 minutes)
- Prepare pound cake recipe and complete steaks; serve (15 minutes)
Steak Salad with Strawberry Vinaigrette
Ingredients
- 1 small red onion
- ½ cup smoked almonds
- 4 oz fresh strawberries
- 2 (6-inch) wooden skewers
- Cooking spray
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
- 3 teaspoons roasted garlic–herb seasoning, divided
- ¼ cup lemon vinaigrette
- 2 tablespoons fresh basil
- 4 oz mixed salad greens
- ¼ cup wasabi peas
- 4 oz crumbled goat cheese
Steps
- Preheat grill (or grill pan) on medium-high. Slice onion thinly (¼ cup). Crush almonds coarsely. Hull strawberries, thread onto skewers, and coat with spray.
- Sprinkle steaks with 2 teaspoons seasoning, then coat with spray. Place steaks on grill (wash hands); grill 5 minutes (do not flip). Flip steaks and add strawberries to grill; grill 1–2 minutes, turning skewers often, until strawberries are charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
- Place in food processor bowl: strawberries, vinaigrette, basil, and remaining 1 teaspoon seasoning; process until blended and smooth. Place in salad bowl: mixed greens, onions, almonds, peas, and cheese; add ¼ cup strawberry vinaigrette and toss to coat.
- Divide salad among serving plates; top with steak slices and drizzle with remaining strawberry vinaigrette. Serve.
Grilled Strawberry Pound Cake
Ingredients
- 8 oz frozen whipped topping, divided
- 1 frozen pound cake (8–10.75 oz)
- 12 oz fresh strawberries
- 8 (6-inch) wooden skewers
- Cooking spray
- ½ cup lemon curd (or orange marmalade)
Steps
- Thaw whipped topping and pound cake. Preheat grill (or grill pan) on medium. Hull strawberries. Thread strawberries onto skewers; cut pound cake into 8 (1-inch-thick) slices.
- Coat strawberries and pound cake with spray. Grill strawberries 1 minute, turning often, until softened and grill-marked. Grill pound cake cut-sides down 1–1 ½ minutes on each side until grill-marked. Remove from grill.
- Combine lemon curd and 4 oz whipped topping until blended. Divide pound cake among serving plates; spread lemon curd mixture over cake, then top with strawberries and remaining 4 oz whipped topping. Serve warm.
Serving Suggestions
- Complete your meal with steamed vegetables, crusty bread, and lemonade.
- Grilling caramelizes the sugars in the pound cake, giving it a toasted marshmallow flavor.
Steak Salad with Strawberry Vinaigrette
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Grilled Strawberry Pound Cake
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Steak Salad with Strawberry Vinaigrette
Amount per ¼ recipe serving: Calories 450, Total Fat 29g, Sat Fat 10g, Trans Fat 0.5g, Chol 90mg, Sodium 910mg, Total Carb 14g, Fiber 4g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 35g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 10%
Grilled Strawberry Pound Cake
Amount per ⅛ recipe serving: Calories 350, Total Fat 20g, Sat Fat 12g, Trans Fat 0g, Chol 55mg, Sodium 120mg, Total Carb 39g, Fiber 1g, Total Sugar 29g, (Incl. 27g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%