2 cups sliced Strawberries, hulls removed
4 Tbsp SOOC Strawberry Balsamic Vinegar, divided
SOOC Sicilian Sea Salt
2 Tbsp SOOC Basil Olive Oil, plus more for roasting & searing
½ tsp Dijon Mustard
Pinch of ground Cayenne Pepper
Spring Mix Salad Greens
1 Cucumber, cubed
2 lbs Rib Eye Steak (4 - 8oz pieces)
Preheat the oven to 375°F. Brush a half sheet pan (13” x 18”) with some of the Basil Olive Oil. In a medium bowl, toss the strawberries with 2 Tbsp of the Strawberry Balsamic Vinegar, a pinch of Sicilian Sea Salt, and black pepper. Spread the berries on the baking sheet in an even layer. Roast the fruit in the oven for 10 minutes.
To make the vinaigrette: in a large bowl, combine the remaining Strawberry Balsamic Vinegar, Sicilian Sea Salt, pepper to taste, mustard, and cayenne. Whisk in the Basil Olive Oil. Test the dressing with a piece of the lettuce and adjust seasoning as desired (it will be thick.) Place the greens and cucumber on top in the bowl, but do not toss.
Heat a skillet or grill to high heat. If searing, add the butter with a bit of Basil Olive Oil; when the butter has melted sear the steaks and cook until desired doneness. Allow the steaks to rest for 10 minutes under foil after cooking.
Toss the greens and cucumber in the dressing and plate. Slice the steaks and lay over the salad. Top with the balsamic roasted strawberries and enjoy!