First, season your steak with the rub or seasoning blend of your choice. You want flavors that will shine through the entire dish. Next, heat the canola oil in a grill pan or outdoor grill over medium-high heat.

Once your grill or pan is ready, place the seasoned steak on it. The sizzling sound is music to the ears. Cook for about 4-5 minutes on each side, or until you reach your desired doneness. Remember, resting is key. Let your steak rest for 5 minutes before slicing. This helps maintain juiciness.

While the steak is grilling, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, and seasoning in a bowl. Taste and adjust the sweetness and acidity to your liking. This vinaigrette is a game-changer, and it’s truly simple to whip up!

In a large salad bowl, toss together the arugula, fresh mint, toasted almonds, and mixed berries. With a mixture like this, you’ll want to make sure everything is well-distributed.

Slice the rested steak thinly against the grain. Place the slice beautifully atop the tossed salad, then drizzle the vinaigrette generously over everything.

Sprinkle the crumbled goat cheese on top, allowing it to melt slightly into the warm steak and salad. Give it a gentle toss, being careful not to crush the berries.

You’ve done it. Serve your Balsamic Steak Berry and Arugula Salad immediately. Watch as friends and family dive in for seconds, or even thirds! This dish not only looks stunning but also tastes extraordinary.