Triple Berry Moogarita Jam Grilled Steak Salad

Triple Berry Moogarita Jam Grilled Steak Salad

Featuring

This hearty main course salad uses Triple Berry Moogarita Jam two ways. The jam is whisked into a quick marinade that flavors the steak, then turned into a bright berry lime vinaigrette that dresses crisp greens, cucumbers, and avocado.

Ingredients

Steak And Marinade

• 1 1/4 pounds flank steak or skirt steak
• 1/4 cup Triple Berry Moogarita Jam
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Salad

• 6 cups mixed salad greens or romaine, chopped
• 1 cup cucumber, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced or diced
• 1/3 cup thinly sliced red onion
• 1/3 cup crumbled feta or goat cheese
• 1/4 cup toasted pecans or almonds, roughly chopped

Triple Berry Moogarita Vinaigrette

• 3 tablespoons Triple Berry Moogarita Jam
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon Dijon mustard
• Pinch of kosher salt
• Freshly ground black pepper

Instructions

1. Marinate the steak
   1. In a shallow dish whisk together 1/4 cup Triple Berry Moogarita Jam, 2 tablespoons olive oil, soy sauce, lime juice, minced garlic, salt, and pepper.
   2. Add the steak and coat well in the marinade.
   3. Cover and refrigerate for at least 30 minutes and up to 4 hours. Turn the steak once or twice during marinating if you can.
2. Prepare the salad base
   1. Place salad greens in a large bowl or on a wide serving platter.
   2. Arrange cucumber, cherry tomatoes, avocado, red onion, feta or goat cheese, and toasted nuts over the greens. Keep chilled while you grill the steak.
3. Make the Triple Berry Moogarita vinaigrette
   1. In a small jar or bowl combine 3 tablespoons Triple Berry Moogarita Jam, olive oil, apple cider vinegar, lime juice, Dijon mustard, a pinch of salt, and a few grinds of black pepper.
   2. Whisk or shake until the dressing looks smooth and slightly thickened.
   3. Taste and adjust with a little more vinegar for tang or jam for sweetness if desired. Set aside.
4. Grill or sear the steak
   1. Heat a grill or grill pan over medium high heat.
   2. Remove steak from marinade, letting excess drip off. Discard used marinade.
   3. Grill 4 to 6 minutes per side, depending on thickness, until cooked to your preferred doneness (about 130°F for medium rare or 140°F for medium).
   4. Transfer steak to a cutting board, tent loosely with foil, and rest for 8 to 10 minutes.
5. Slice the steak
   1. After resting, slice the steak thinly against the grain into bite sized strips.
6. Dress the salad and top with steak
   1. Give the Triple Berry Moogarita vinaigrette a quick whisk or shake.
   2. Drizzle about two thirds of the dressing over the salad base and toss gently to coat, or drizzle in a zigzag pattern if serving on a platter.
   3. Arrange sliced steak over the top of the dressed salad.
   4. Finish with the remaining vinaigrette drizzled lightly over the steak.
7. Serve
   1. Serve right away with lime wedges on the side.
   2. Place the jar of Triple Berry Moogarita Jam on the table so guests can add an extra spoonful of jam if they prefer more berry flavor.

Tips

• Chill the salad ingredients well so the warm steak contrasts nicely with crisp greens.
• For a lighter version, use grilled chicken breast instead of steak and reduce nuts slightly.
• Leftover steak and dressed greens make a great wrap filling for lunch the next day.