Recipe Summary

Yield: 4 servings

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rich in veggies
rich in veggies
lower in fat
lower in fat
lower in carbs
lower in carbs

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Steak Salad with Arugula, Tomatoes and Balsamic Vinegar
This recipe serves: 4  

For the Vinaigrette:

1 tablespoon finely chopped shallots
3 tablespoons balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

For the steak:

2 top sirloin steaks, about 8 ounces each
salt and pepper

For the salad:

2 cups cherry tomatoes, rinsed
1 green bell pepper, stems and seeds removed, and diced
1/2 cup thinly sliced Vidalia onion
8 cups Romaine or mixed baby greens
4 small crusty wheat rolls

Cooking Instructions
For the Vinaigrette:
1. Place the shallots, vinegar and oil in a small bowl and whisk to combine. Season with salt and pepper.

For the Steak:
1. Preheat the grill to high.

2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board. Slice the steak into thin strips.

For the Salad:
1. Place the steak strips, tomatoes, bell peppers, onion slices in a mixing bowl with half of the vinaigrette.

2. Place the romaine lettuce in a separate bowl and toss it with the remaining vinaigrette.

3. Arrange the steak, tomato and bell pepper mixture on top. Serve with crusty rolls.

Serving Size: 1 salad with steak

Nutritional Information
Number of Servings: 4
Per Serving
Calories 395 Carbohydrate 41 g
Fat 12 g Fiber 4 g
Protein 30 g Saturated Fat 3 g
Sodium 383 mg    


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