Enjoy this steak salad with a blackberry jam, mustard, and balsamic dressing.

Steak and Blackberry Salad

Heat 1 tablespoon butter in a grill pan over medium heat. Season steak with 1/4 teaspoon each salt and pepper; place in grill pan. Cook steak for 3 minutes per side or until medium-rare (130 degrees.) Remove to a cutting board. Thinly slice steak against the grain; cover and keep warm.

Heat remaining 2 tablespoons butter in same pan. Add bread cubes in a single layer. Cook 3 minutes per side or until toasted and crispy.

Whisk together vinegar, jam, mustard, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper to make vinaigrette. Slowly whisk in oil.

Arrange spring mix, spinach, arugula, and steak on serving plates. Top with toasted bread cubes, blackberries, carrots, red onion, and feta cheese. Garnish with thyme, if desired. Serve with vinaigrette. 