Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Cherry Balsamic Steak Salad

Name: Cherry Balsamic Steak Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: Flank Steak; Kosher Salt; Black Pepper; Avocado Oil; Avocado Oil; Pitted Cherries; Balsamic Vinegar; Red Wine Vinegar; Kosher Salt; Raw Pecan Halves; Spring Mix; Red Onion; Blue Cheese

Recipe by Jaclyn Irwin

Ingredients

Time

20m

Serves

Fresh cherries combine with balsamic and red wine vinegar for a tasty and easy homemade salad dressing. Combined with grilled steak, fresh mixed greens and blue cheese for one epic and filling salad. This recipe is great for gluten free, grain-free, diabetes, and low sugar conditions or diets.

Gluten-Free

Lunch

Quick Meal

Ingredients

3/4 lb

Flank Steak

room temperature

1/2 tsp

Kosher Salt

1/4 tsp

Black Pepper

1/4 cup

Avocado Oil

1 Tbsp

Avocado Oil

1 cup

Pitted Cherries

plus more for topping

2 Tbsp

Balsamic Vinegar

1 1/2 Tbsp

Red Wine Vinegar

1/4 tsp

Kosher Salt

1/3 cup

Raw Pecan Halves

4 1/2 cups

Spring Mix

1/4

Red Onion

sliced thin

1/4 cup

Blue Cheese

crumbled

Instructions

Heat a cast iron skillet over medium-high heat.

Season the steak with salt and pepper.

Pour 1 tbsp avocado oil into the skillet and once hot, place the steak on the pan. Cook for about seven to eight minutes on each side, depending on thickness and desired doneness. Remove and set aside on a plate to rest for ten minutes. Once rested, slice in thin strips against the grain.

Meanwhile, in a blender, add in the cherries, ¼ cup avocado oil, balsamic vinegar and red wine vinegar and ¼ tsp salt. Blend on high until smooth.

In a small skillet over medium-low heat add the pecans and toast until fragrant, about five minutes. Remove and set aside and then roughly chop.

Divide the mixed greens onto plates and top with red onion and sliced steak. Sprinkle the blue cheese on top along with the pecans and drizzle with cherry dressing. Enjoy!

Substitutions: If you don't have red wine vinegar you can use white wine vinegar or apple cider vinegar.