Strawberry Steak Salad

James Turchany
Buckwald’s AZ Grille Cook

• Filet Mignon tenderloin
• Balsamic vinegar, strawberry vinaigrette (or dressing of your choice)
• Strawberries
• Haas avocado
• Two romaine leaves

1. Freeze steak for 20 minutes
2. Slice Romaine lettuce into thin strips (roll and chiffonade)
3. Plate lettuce
4. Cut steak into thin medallions
5. Start by searing  medallions in EVOO – we will be cooking to medium-rare
   Sprinkle lightly with Mrs Dash or Salt and Pepper
6. Quarter or halve strawberries
7. Top lettuce with cut strawberries
   Alt:  blueberries or sliced mango or papaya
8. Let steak rest for about two minutes before plating
9. Slice avocado slices – score inside, then turn out onto your lettuce
   Don’t do this ahead of time, as the avocado will oxidize and brown
10. Place steak medallions on edge of plate
11. Drizzle with strawberry vinaigrette (or dressing of your choice)