Spinach Salad with Steak and Blueberries

Spinach Salad with Steak and Blueberries (Adapted from Eating Well)

1 cup fresh blueberries, divided
1/2 cup chopped toasted walnuts, divided
3 tablespoons raspberry vinegar
1 tablespoon minced shallot
1 teaspoon sugar
salt
3 tablespoons walnut oil
16 ounces (1 pound) trimmed sirloin steak
fresh ground pepper
8 cups baby spinach
1/2 cup crumbled feta cheese

Preheat grill to medium.

In a food processor or blender, add 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot and sugar - season with salt. Process until the mixture forms a chunky paste. With the processor (or blender) running, gradually stream in oil until incorporated and well blended - scoop dressing into a large bowl and set aside.

Season steak with salt and fresh ground black pepper. Grill steak until desired degree of doneness (medium-rare for us, which took about 5 minutes per side). Transfer steak to a cutting board and allow to rest for 5 to 10 minutes. Thinly slice steak against the grain.

Add spinach into the bowl with the dressing and toss well to coat. Divide spinach between serving plates. Evenly divide the steak, feta and remaining blueberries and walnuts on top of the spinach to serve.

Makes 4 servings

Just found the recipe? Click here to see where we talked about it!