This Aussie Tenderloin Salad with Strawberry Balsamic Vinaigrette is the perfect combination of sweet and savory flavors! I’ve included directions for both grilling and cast-iron steak cooking methods!
*This post is sponsored by True Aussie Beef & Lamb.
Sometimes you just need a delicious salad with minimal cooking involved during the hot summer months, am I right?! I’m excited to be partnering with True Aussie Beef & Lamb to bring you this Aussie Tenderloin Sakad with Strawberry Balsamic Vinaigrette – another easy, delicious recipe that is sure to be a crowd pleaser. Tenderloin steak is marinated in a delicious homemade balsamic, and then we add in some strawberries and continue blending to make the dressing! It is the perfect combination of cool & crunch, sweet and savory flavors.
I chose to use tenderloin as it’s one of the most lean cuts and works well for this salad, but any cut of Aussie Grassfed beef will work! It’s important to marinate the steak for a minimum of 30 minutes, but the longer, the better. I’ve included directions below for both grilling and cooking the steak in a cast iron pan.
Aussie Tenderloin Salad with Strawberry Balsamic Vinaigrette
- 1-1.5 lbs True Aussie Tenderloin can sub another cut of Aussie beef if desired
- 16 oz Spring Mix or Mixed Greens
- 1.5 cups blackberries, raspberries, or blueberries I used a combination of all 3!
- 1/2 cucumber cut into rounds
- 1/4 red onion sliced thin
- Feta cheese for topping- optional
Strawberry Balsamic Vinaigrette
- 1/2 cup olive or avocado oil
- 1/3 cup balsamic vinegar
- 2 cloves minced garlic
- 2 tbsp dijon mustard
- 1/2 tsp sea salt
- 1 cup strawberries
- 1-2 pitted dates use 2 if your strawberries aren't very sweet!
- Combine all vinaigrette ingredients EXCEPT for the strawberries and date(s) in a blender. Blend on high for 30 seconds. Place steaks into a shallow bowl and pour only HALF of the vinaigrette over top. Let them marinate in the fridge for a minimum of 30 minutes.
- Add the strawberries and date(s) to the blender with the remaining vinaigrette. Blend on high for 30 seconds until combined and creamy. Pour into a storage jar and place in the fridge until ready to use. This can also be made the night before!
- Once the steak has been marinating long enough, heat up your grill over medium high heat. Cook the steaks for 3 to 5 minutes each side for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Slice the steak and serve over top the greens with the berries, cucumbers, onions, feta, and vinaigrette. Enjoy!
LET’S TALK AUSSIE GRASSFED BEEF:
Australia produces some of the highest quality, healthiest, and most nutritious beef and lamb in the world. They keep care for both the animals and the environment at the core of everything they do. Which is why I am proud to be working with them!
With cattle raised predominately on pasture, Australian grassfed beef products are lean and naturally contain 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins. Grassfed beef is naturally leaner, and it tends to cook about 30% faster than traditional meat.
Click here to find out where you can find Aussie Grassfed Beef & Lamb near you!
Usually I am all about the pre-made dressings since they make life easier, but today I was feeling ambitious. Turns out it was a great decision to make my own! And it’s SO EASY! I may never buy store-bought balsamic again. This dressing is Whole30 friendly, as long as you find a balsamic vinegar that does not have sugar in it.
You can also omit the feta to keep it Whole30 friendly. And if you’re not worried about that, then just go ahead and add it because it makes a delicious addition! The dressing will stay good for up to 7 days in the fridge. You’re going to want to put it on everything!
Looking for some other summer grilling recipes? Check out my Aussie Grassfed Greek Burgers with dairy free Tzatziki sauce, Grilled BBQ Chicken Stuffed Peppers, or these Aussie Grassfed Beef & Veggie Kabobs!
Ok, let’s get cookin’!