Strawberry-Beef Summer Salad Top a colorful fruit and vegetable salad with tender grilled steak skewers for a low-calorie yet high-protein dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 22, 2021 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Marinate Time: 4 hrs Grill Time: 17 mins Stand Time: 5 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce beef flank steak 1 recipe Orange-Balsamic Vinaigrette 12 cremini mushrooms 4 cup arugula and/or baby spinach leaves 2 cup quartered or sliced strawberries and/or whole blueberries 2 kiwifruits, peeled and sliced 1 orange, peeled and sliced crosswise ¼ cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped Orange-Balsamic Vinaigrette 3 tablespoon olive oil 3 tablespoon white balsamic vinegar, white wine vinegar, or cider vinegar 2 teaspoon finely shredded orange peel 3 tablespoon orange juice 2 tablespoon snipped fresh Italian (flat-leaf) parsley 2 cloves garlic, minced ¼ teaspoon salt Directions Place beef steak in a large resealable plastic bag set in a large bowl; pour half of the Orange-Balsamic Vinaigrette over steak. 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.* Brush mushrooms with 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 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. Cool meat and mushrooms completely. Divide remaining vinaigrette among four small containers. Cover and chill for 2 to 24 hours. In four salad containers evenly layer arugula, beef, strawberries, kiwifruit slices, orange slices, and mushrooms. Top with parsley. Cover and chill for 2 to 24 hours. To serve, shake vinaigrette. Drizzle one vinaigrette portion over one salad portion. Cover and shake to combine or toss with a fork to combine. Orange-Balsamic Vinaigrette In a screw-top jar combine oil, vinegar, orange peel, orange juice, parsley, garlic, and salt. Cover and shake well. Cover and chill for up to 1 week. *Tip: If using wooden skewers, soak them in water for 30 minutes before using. To Take: To tote, place salad and vinaigrette in an insulated bag with an ice pack. Print Nutrition Facts (per serving) 263 Calories 12g Fat 20g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 263 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 25mg 8% Sodium 143mg 6% Total Carbohydrate 20g 7% Total Sugars 13g Protein 21g Vitamin C 107.5mg 537% Calcium 121.2mg 9% Iron 2.5mg 14% Potassium 870mg 19% Folate, total 80.6mcg Vitamin B-12 0.9mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.