Entrée: Mixed Greens and Blueberries with Peppered Italian Flank Steak

Difficulty: Easy

Prep Time: 10 min

Marinade Time: 20 min

Cook Time: 15 min

Serves (3-4)

This classic summer salad pops with homemade croutons, garden fresh veggies, and fresh berries. Don't be shy on the veggies or the fruit. Measure in handfuls and use as little or as much as you'd like. Don't have blueberries? Try strawberries or raspberries instead. Mix and match and enjoy!

Ingredients: Croutons: 3 cups cubed French bread, 1/3-1/2 cup olive oil, 3 tsp Italian seasonings, 1 1/2 tsp garlic powder, salt, pepper Steak/Salad: 1 lb. flank steak, mixed greens, cucumber, tomato, carrots, black olives, blueberries, Italian dressing, cracked black pepper (Amount of salad ingredients will vary based on the size of the salad desired.)

Place flank steak in appropriate sized pan--large enough for steak to lay flat. Crack black pepper over steak. Generously drizzle both sides of steak with Italian Dressing and allow to marinate at room temperature for 20 min.

Preheat oven to 350. Cut French bread into cubes. Place in medium bowl. Toss with olive oil, Italian seasonings, garlic powder, salt and black pepper. Arrange croutons on ungreased baking sheet and place in oven for 15 min. Croutons should be almost golden.

While croutons are baking, slice cucumbers, tomatoes, and carrots for salad. Set aside. Feel free to use additional vegetables or substitutes. There are no set rules here.

Remove flank steak from pan and cut diagonally into thin strips against the grain. Place steak strips in pan over medium heat. Cook each side for 2 min (max). Steak will be medium rare. Place mixed greens on plate, top with vegetables, olives, blueberries, croutons, and place steak on top. Drizzle with a little Italian dressing.