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Blueberries add intense flavor and color to a dressing for grilled balsamic-marinated skirt steak. Serve over salad greens with feta cheese and red onion.
3/4 cup blueberries
2 tablespoon Lawry's® Balsamic Herb Marinade with Italian Herbs and Balsamic Vinegar
2 tablespoons packed light brown sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 cup plus 2 tablespoons Lawry's® Balsamic Herb Marinade with Italian Herbs and Balsamic Vinegar
1 pound skirt steak
1 package (5 ounces) mixed salad greens
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
Place 3/4 cup of the blueberries, 2 tablespoons of the marinade, sugar, water and lemon juice in food processor. Cover. Process until smooth. Refrigerate dressing until ready to serve.
Place steak in large resealable plastic bag or glass dish. Add 1/4 cup of the remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Cut steak into thin slices.
Divide salad greens evenly among 4 serving plates. Top each with steak slices. Sprinkle with remaining 3/4 cup blueberries, feta and onion. Serve with dressing.
(Amount per serving)
I added a little more feta than the recipe called for. It was delicious!
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