Steak Salad
6.3g
Net Carbs
26.8g
Protein
34.1g
Fat
3.1g
Fiber
445
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 clove Garlic
- 2 ounces Arugula (Rocket)
- 3 1/2 Cherry Tomatoes
- 8 ounce boneless, raw (yield after cooking) Beef Steak
- 1 1/2 tablespoons Olive Oil
- 1 1/2 tablespoons Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 ounce Thyme
- 2 ounces Baby Spinach
- 1 1/4 ounces Dijon Mustard
- 1 tablespoon Reserva Sherry Vinegar
- 1/4 teaspoon Oregano
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Bell Peppers
Directions:
- Remove the stem, pith and seeds from the red bell pepper. Cut only HALF of the red bell pepper into ¼-inch thin strips; set aside. Finely chop the garlic; set aside. Slice the cherry tomatoes in half and set aside. Remove the thyme leaves from the stems and discard stems. Roughly chop the leaves; set aside.
- In a large bowl, mix together the Dijon, 1½ tablespoons of olive oil, sherry vinegar, garlic, dried oregano and thyme. Set aside for step 5.
- Pat dry the steak with paper towels. Rub both sides of the steak with olive oil, and season with ¼ teaspoon each of salt and pepper.
- Heat a large, non-stick sauté pan over medium-high heat and when the pan is hot, sear the steak for 5 minutes on each side. Transfer the steak to a plate to rest. Slice the steak into ¼-inch slices against the grain.
- Place the baby spinach, arugula, red bell peppers and cherry tomatoes in the large bowl with the dressing and toss well.
- Divide the salad between two plates. Top with the steak slices and enjoy!
