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Beef Salad with Pecans, Feta & Raspberry-Mint Dressing Recipe

Beef Salad with Pecans, Feta & Raspberry-Mint Dressing recipe


This is a yummy salad with beef, nuts, and cheese. It has leaves, cucumbers, and a sweet dressing made with berries and mint. You cook the beef, mix the salad, and put cheese and dressing on top.


2 x (6 oz) pkgs raspberries
1 large English cucumber
1 small pkg fresh mint
1 x 4 oz block feta cheese
2 x (5 oz) pkgs baby spinach
1 1/2 lb flank steak
2/3 cup pecans
red wine vinegar
black pepper
garlic powder
olive oil
maple syrup


Wash and dry the fresh produce. (Skip the baby spinach if it came pre-washed.)
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt, pepper, and garlic powder on both sides.
Once the pan is hot, coat with oil. Add steak and cook until desired doneness, 3-6 minutes per side. Transfer steak to a clean plate, loosely cover with aluminum foil, and set aside to rest.
Meanwhile, pick mint leaves off the stems and place in a blender.
Add half of the raspberries (reserve remaining raspberries for the salad), red wine vinegar, a splash of water, olive oil, maple syrup, salt, and pepper to the blender. Blend on high until smooth, then set dressing aside.
Trim and halve cucumber lengthwise, then cut crosswise into thin slices; place in a large bowl.
Roughly chop pecans and add to the bowl with the cucumber.
Add baby spinach and remaining raspberries to the bowl. Toss to combine the salad.
Thinly slice steak against the grain.
To serve, divide salad and steak between plates or bowls. Crumble feta cheese over top and drizzle with dressing. Enjoy!

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