Flank Steak W/ Fruit & Balsamic Vinaigrette


2 cups baby spinach or mixed greens 

4-8- ounces garlic & sea salt rubbed grilled Flank Steak 

1/4 cup granny smith apple, sliced 

2 button or baby bella mushrooms sliced 

2 TBLS raspberries

1 TBLS sliced raw almonds


1/3 cup balsamic vinegar

1 tsp dijon mustard (gluten free) 

1/2 tsp anchovy paste

sea salt & pepper to taste

2/3 cup extra-virgin olive oil


Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds and balsamic vinaigrette.

For Vinaigrette: In a small mixing bowl, whisk the balsamic vinegar, dijon mustard, anchovy paste, sea salt & black pepper together.  Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.