• 2 cup sliced strawberries, hulls removed
  • 4 Tbsp J. Olive Co. Strawberry Balsamic, divided
  • Sea Salt
  • 2 Tbsp J. Olive Co. Basil Olive Oil, plus more for roasting & searing
  • ½ tsp Dijon mustard
  • pinch of ground cayenne pepper
  • spring mix salad greens
  • 1 cucumber, cubed
  • salted butter
  • 2 lbs. rib eye steak (4 – 8oz. pieces)


  1. Preheat the oven to 375°F. Brush a half sheet pan (13” x 18”) with some of the Basil Olive Oil. In a medium bowl toss the strawberries with 2 Tbsp of the Strawberry Balsamic, a pinch of Sea Salt, & black pepper. Spread the berries on the baking sheet in an even layer. Roast the fruit in the oven for 10 minutes.
  2. Vinaigrette – in a large bowl combine the remaining Strawberry Balsamic Vinegar, Sicilian Sea Salt & pepper to taste, mustard, & cayenne. Whisk in the Basil Olive Oil. Test the dressing with a piece of the lettuce & adjust seasoning as desired. (It will be thick.) Place the greens & cucumber on top in the bowl, but do not toss.
  3. Heat a skillet or grill to high heat. If searing, add the butter with a bit of Basil Olive Oil; when the butter has melted sear the steaks & cook until desired doneness. Allow the steaks to rest for 10 minutes under foil after cooking.
  4. Toss the greens & cucumber in the dressing, plate. Slice the steaks & lay over the salad. Top with the balsamic roasted strawberries & enjoy!

Recipe courtesy of Saratoga Olive Oil