- 1 1/2 cups blueberries, divided
- 1/2 cup Lawry’s Balsamic Herb Marinade, divided
- 2 tablespoons packed light brown sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 pound skirt steak
- 1 package (5 ounces) mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
Place 3/4 cup of blueberries, 2 tablespoons marinade, sugar, water and lemon juice in food processor. Cover. Process until smooth. Refrigerate dressing until ready to serve.
Place steak in large re-sealable plastic bag or glass dish. Add 1/4 cup of remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Cut steak into thin slices.
Divide salad greens evenly among 4 serving plates. Top each with steak slices. Sprinkle with remaining 3/4 cup blueberries, feta and onion. Serve with dressing.
Nutrition Information (per serving)
Calories 313, Fat 13g, Protein 26g, Carbohydrates 23g, Cholesterol 59mg, Sodium 861mg, Fiber 3g
Yield: 4 servings
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 16 minutes
Courtesy of Family Features
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