When you are grilling but still want to get your greens, this is the dish! Grilled flank steak tossed through a simple salad of baby greens, topped with balsamic blueberry maple marinated blueberries and brie cheese.
Baby Salad Greens (mesclun mix, arugula, leaf lettuce mix, mustard greens)
Flank Steak (approx 1 1/2 lbs)
Brie Cheese (I used Vermont Farmstead Lille) slice into thin wedges
Wozz! Balsamic Blueberries Maple Vinegar
Mix together 2 Tbs olive oil, 1/3 cup Wozz! Balsamic Blueberry Maple Vinegar, 2 cloves garlic minced, 2 Tbs ground sage. Place flank steak in a bowl and pour marinade over flank steak and season with salt and pepper. Let marinate for 2 hours.
On hot grill, sear both sides of flank steak until nice dark grill marks appear on both sides. Once nice and seared, move steak to upper rack of grill or to a cooler side of the grill, cover and let cook for a few more minutes (until cooked to your liking)
Remove from grill and let rest for 15 minutes.
While meat is resting, prepare your balsamic marinated blueberries. In a small sauce pan on low heat, add 1/4 bottle Wozz! Balsamic Blueberries Maple Vinegar, let simmer for a few minutes, add 1/2 punnett of fresh blueberries to pan, toss with sauce, remove from heat and let cool.
Once rested and slightly cooled, slice steak into thin strips (against the grain of the meat).
Arrange your salad on platter, add slices of steak, brie cheese wedges, sliced almonds, marinated blueberries and a drizzle of Wozz! Balsamic Blueberry Maple Vinegar.