Beef Strip Steak Salad with Spring Vegetables
Step 1Start by preparing the baby potatoes. Place potatoes in a pot and fill with water. Add 2 tsp. of salt (optional). Bring to a boil. Cook for about 12-15 minutes or until potatoes are fork tender. Add green beans to boiling water for 1-2 minutes. Drain water from green beans and potatoes into a strainer.
Step 2Season the steak. Rub both sides of steaks with 1 tsp. olive oil; sprinkle with 1 tsp. salt and 1 tsp. pepper.
Step 3Heat 1 Tbsp. olive oil in a cast iron skillet over MEDIUM-HIGH heat. When pan starts smoking, add steaks to pan. Sear steaks 3-4 minutes on each side or until internal temperature reaches medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove steaks from pan and transfer to a cutting board. Let rest 10-15 minutes (temperature will continue to rise about 10-15°F to reach 145°F for medium rare; 160°F for medium). Let steaks rest at least 3 minutes before slicing across the grain.
Step 4Assemble your salad. Spread romaine and arugula across a serving platter. Top with remaining salad vegetables. Fan steak across the middle of the platter. Lightly drizzle with dressing and sprinkle with herbs.
Nutrition information per serving: 565 Calories; 296 Calories from fat; 33 g Total Fat (9 g Saturated Fat; 24.1 g Monounsaturated Fat); 170.1 mg Cholesterol; 880 mg Sodium; 35.7 g Total Carbohydrate; 9 g Dietary Fiber; 33.1 g Protein; 4.5 mg Iron; 1.6 mg Potassium; 0.3 mg Thiamin; 0.5 mg Riboflavin; 9.6 mg Niacin (NE); 1.2 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.7 mg Zinc; 35.3mcg Selenium; 203.4 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Potassium, Selenium, and Choline.
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