• Use the Mini Herb Chopper to thinly chop the garlic for both the Marinade and Dressing (4 garlic gloves total). Set aside.
  

BALSAMIC STEAK MARINADE PREPARATION

• In a mixing bowl, combine the thinly sliced steak and all the marinade ingredients (Strawberry Balsamic Vinegar, Raspberry Balsamic Vinegar, French EVOO, Herbs de Provence Mustard, chopped garlic, season with Salt and Pepper at the exception of the lemon juice). Toss to coat. Then, grill on high heat to sear on each side.
  
• Once your meat is cooked to your liking, let it sit for about 10min in order for the juices to release. Then, use your Citrus Press to squeeze the lemon half all over the steak.

DRESSING/VINAIGRETTE PREPARATION

• While the steak is cooking, combine dressing ingredients (Strawberry Balsamic Vinegar, Raspberry Balsamic Vinegar, French EVOO, Herbs de Provence Mustard, chopped garlic, season with Salt and Pepper) in a bowl and whisk together with Mini Whisk until combined.
  

ASSEMBLY

• Toss the Spring mix, sliced red onion and tomatoes, with half of the dressing. Assemble the salad ingredients onto your serving platter, layering the berries around. Top with the steak, sprinkle with goat cheese and drizzle with the remaining dressing. Serve and enjoy. Bon Appétit!