Beef with Strawberry Balsamic Sauce and Arugula-Lentil Salad

Beef Marinade

• 1 pound flank steak
• ¼ cup balsamic vinegar
• ¼ cup strawberries, fresh or frozen and thawed
• 1/8 cup olive oil
• 2 cloves garlic, diced
• ¾ teaspoon black pepper, freshly ground
• ½ teaspoon salt

Lentil Salad

• 2 cups cold water
• 1 cup green French lentils, rinsed and drained
• ½ teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 bay leaf
• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 1 clove garlic, small, finely minced
• 1/8 cup red onion, minced
• 2 teaspoon Dijon mustard
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups of arugula or baby spinach, rinsed and drained

1. Place beef in a container with lid or a large zip lock bag.
2. Use a blender to combine balsamic vinegar through salt.
3. Pour marinade over beef, place in refrigerator for at least 2 hours.
4. Place 2 cups of water in a pot over medium heat. Add green lentils through bay leaf and bring to a simmer. Cook 30 to 35 minutes (until lentils are cooked but still have a bit of a crunch).
5. In a small bowl combine olive oil through black pepper to prepare your Dijon dressing. While lentils are warm, pour ¼ of Dijon dressing over lentils and stir. Add 2 cups of arugula or baby spinach and stir into salad. Salad may be served room temperature, chilled, or heated.
6. To cook beef, bring pan to medium heat.
7. Remove beef from marinade, discard marinade, salt and pepper both sides of beef, cook 3 to 7 minutes on each side until desired temperature is met – medium rare to well done.
8. Remove beef from pan and place on cutting board. Slice as thinly as possible.
9. Place slices of beef on top of lentil salad; serve with extra dressing and fresh strawberries.