Strawberry-Beef Summer Salad

Top a colorful fruit and vegetable salad with tender grilled steak skewers for a low-calorie yet high-protein dinner.

Strawberry-Beef Summer Salad
Photo: Blaine Moats
Prep Time:
20 mins
Marinate Time:
4 hrs
Grill Time:
17 mins
Stand Time:
5 mins
Total Time:
20 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.


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.

Nutrition Facts (per serving)

263 Calories
12g Fat
20g Carbs
21g Protein
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.

Related Articles