Serves 4. Marinate time: 30 minutes. Cook Time: 16 minutes

1-1/2 cups blueberries, divided

1/2 cup Lawry’s Balsamic Herb Marinade, divided

2 tbls. packed brown sugar

2 tbls. water

1 tbl. fresh lemon juice

1 lb. skirt steak

1 (5-oz.) pkg. mixed salad greens

1/2 cup crumbled feta cheese

1/4 cup thinly sliced red onion

1. Place 3/4 cup of blueberries, 2 tablespoons marinade, brown sugar, water and lemon juice in food processor. Cover and process until smooth. Refrigerate dressing until ready to serve.

2. Place steak in large re-sealable plastic bag or glass dish. Add 1/4 cup of the marinade to the meat. Turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade and discard the marinade the meat has been in.

3. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Steak is best if cooked rare to medium rare. Cut across the grain, or on the bias, into thin slices.

4. Divide salad greens evenly among 4 serving plates. Top each with steak slices. Sprinkle with remaining 3/4 cup blueberries, feta and onion. Serve with dressing.