This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own. Thank you for your support of My Healthyish Life!
What are some things you only do or use on special occasions? Immediately I think of Monica from Friends wanting to save her china incase the Queen visits. Understandable. I’ll answer mine like the game of Clue: I’d be wearing my most expensive jeans with my hair professionally blown-out, eating a steak, drinking Dom Perignon while riding in my car with the moon roof open. All together it doesn’t sound like a pleasant experience, but you get the point. I don’t do this stuff every day.
Steak has always signified a special occasion for me though. Not the heartiness of it, rather the price tag and effort I think it needs compared to chicken or fish. Plus, it’s my grandfather’s favorite food so we typically eat it when he visits, which is a special occasion!
Then again, I’ve come to the obvious realization that steak is not Chilean Sea ba$$ or a Thanksgiving turkey—it’s a more-than-doable weeknight meal. It doesn’t always need to be grilled (even though it’s awesome that way), it won’t set me back $42 a pound like sea bass, and it doesn’t take hours to cook. With a flavorful marinade and minor upfront work, it can be a fancyish and satisfying entrée.
The star of this recipe isn’t steak though—it’s blueberries. Nearly every market has a display of local, Fresh From Florida berries right as you walk in. They are hard to miss or pass up, especially because they add so much flavor to meals or snacks. I went to Sprouts for the blueberries and steak, but everything else was in my pantry, which is probably the case for you too.
I decided to cook the steak inside on my cast iron skillet. I learned to grill two summers ago and feel very comfortable cooking meat that way but I stayed inside for two reasons: 1) I know not everyone has access to a grill and 2) my grill was out of propane and no one was around to help me change it. I’m obviously not grill-self-sufficient yet.
The rest of the salad shown here is a mixture of other ingredients I had on hand. Easy to swap out for flavors of your choice! If you’re interested in learning how to add local, seasonal produce to your meals, Fresh From Florida has tons of recipes and how-to cooking videos featuring Florida fruits and vegetables. (Non-Florida residents are welcome, too!)
Here’s to making “special occasion” meals on a random Tuesday. Let the local, seasonal produce be enough justification for treating yourself to a fancyish dinner.
Blueberry Steak Salad (Gluten Free)
A satisfying, seasonal meal featuring Fresh From Florida blueberries
For the marinade:
- 2 strip steaks
- 1 cup blueberries (1/2 for marinade, half for salad)
- 1/3 cup balsamic vinegar
- 2 tbsp coconut aminos (or soy sauce substitute)
- 1/3 cup rosemary
- 1 tsp salt
- 1/2 tsp pepper
For the salad:
- 2 cups mixed greens
- 1/2 cup walnuts
- 2 tbsp olive oil
- 1/4 cup sliced almonds
- 1/2 cup chopped celery
For the marinade:
Mix 1/2 cup of blueberries, balsamic, coconut aminos and rosemary in a blender until berries are smooth.
Pour marinade into plastic bag with steaks. Mix around to ensure steaks are coated.
Let sit in refrigerator overnight.
For the steaks:
Take plastic bag out of refrigerator and let steaks come to room temperature.
Heat cast iron skillet over high heat. (If cooking with a non-cast iron pan, add 1 tbsp of avocado oil or other high-heat cooking oil.)
Once heated, place steaks on skillet. Cook for 3 minutes.
Flip steaks and cook for ~3 minutes (for medium)*.
Remove from heat and let sit.
Serve with salad greens and remaining 1/2 cup of blueberries. Add walnuts, sliced almonds, chopped celery and toss with olive oil. (Or additional toppings of choice.)
Adjust cooking times for steak preferences.
Pin For Later:
What is something you typically reserve for special occasions? What is your favorite special meal?