A satisfying, seasonal meal featuring Fresh From Florida blueberries
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.
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.