Blueberry Steak Salad (Gluten Free)

A satisfying, seasonal meal featuring Fresh From Florida blueberries

Total Time 20 minutes
Servings 2


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:

  1. Mix 1/2 cup of blueberries, balsamic, coconut aminos and rosemary in a blender until berries are smooth.

  2. Pour marinade into plastic bag with steaks. Mix around to ensure steaks are coated.

  3. Let sit in refrigerator overnight.

For the steaks:

  1. Take plastic bag out of refrigerator and let steaks come to room temperature.

  2. 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.)

  3. Once heated, place steaks on skillet. Cook for 3 minutes.

  4. Flip steaks and cook for ~3 minutes (for medium)*.

  5. Remove from heat and let sit.

  6. 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.)

Recipe Notes

Adjust cooking times for steak preferences.