Beef & Heirloom Tomato Salad with Balsamic Syrup
Ingredients icon 12 Ingredients
Servings icon Makes 4 servings
Time icon 35 minutes


Balsamic Syrup:


  1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.

  2. Meanwhile, press thyme and garlic evenly onto beef Ranch Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition Information

Nutrition information per serving: 311 Calories; 117 kcal Calories from fat; 13 g Total Fat; 4 g Saturated Fat; 7 g Monounsaturated Fat; 68 mg Cholesterol; 748 mg Sodium; 18 g Total Carbohydrate; 2 g Dietary Fiber; 27 g Protein; 3.8 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.5 mg Zinc; 36.9 mcg Selenium; 97.5 mg Choline;

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