Strawberry beef summer salad
12 ounces beef flank steak
1 recipe Orange-Balsamic Vinaigrette (below)
12 cremini mushrooms
4 cups arugula and/or baby spinach leaves
2 cups quartered or sliced strawberries and/or whole blueberries
2 kiwifruits, peeled and sliced
1 orange, peeled and sliced crosswise
1/4 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped
Place beef steak in a large resealable plastic bag set in a large bowl; pour half of the Orange-Balsamic Vinaigrette over. Seal bag; turn to coat beef. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Cover and chill the remaining vinaigrette to use for brushing the mushrooms and for the dressing.
Remove steak from marinade; discard marinade. Thread the mushrooms onto four 6- to 8-inch skewers. (If using wooden skewers, soak in water for 30 minutes before using.) Brush mushrooms with 1 to 2 teaspoons of the reserved vinaigrette; set aside. For a charcoal or gas grill, place steak on rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium-rare to medium doneness (145°F to 160°F), turning once halfway through grilling. Place skewers with mushrooms on the grill rack after turning the meat; turn skewers occasionally. Let meat stand for 5 minutes. Thinly slice meat across the grain.
Place arugula on a large serving platter or divide among four individual dinner plates. Arrange sliced beef, strawberries, kiwifruit slices, orange slices, and mushrooms on arugula. Top with parsley. Shake the remaining Orange-Balsamic Vinaigrette; drizzle over salad. Makes 4 servings.
3 tablespoons olive oil
3 tablespoons white balsamic vinegar, white wine vinegar, or cider vinegar
2 teaspoons finely shredded orange peel
3 tablespoons orange juice
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 cloves garlic, minced
1/4 teaspoon salt
In a screw-top jar combine oil, vinegar, orange peel, orange juice, parsley, garlic, and salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week.