Shaved Beef Salad with Cabbage, Cashews, Lime and Chiles
Celebrity chef Hugh Acheson keeps things fresh with this "as seen on GoodMorningAmerica.com" beef salad recipe. The recipe features a perfectly prepared Flat Iron Steak tossed in a lime vinaigrette and topped with chilies and cashews for a little kick and crunch.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 16
Ingredients
Vinaigrette
Beef Salad
Preparation
-
Step 1
Combine all vinaigrette ingredients in a jar and shake vigorously. Set aside.
-
Step 2
Place the shaved cabbage in a bowl and add 1 teaspoon of the kosher salt. Toss well and set aside.
-
Step 3
Place the steak in a baking dish and season with the remaining salt.
-
Step 4
Place a large cast iron pan over medium high heat and when hot, add the vegetable oil. Add the steak to the pan and cook for approximately 4 minutes per side, for a total of 8 minutes to medium, or until the internal temperature reaches 145°F. Remove the steak and place on a cooling rack for it to rest for five to ten minutes.
-
Step 5
Slice the steak against the grain, very thinly and place on a platter. Dress with half of the vinaigrette. Add the scallions, chilis and cashews to the cabbage. Add the remaining vinaigrette to the cabbage and toss well. Scatter the salad over the steak and serve.
Nutrition Information
328 Calories
5.7g SAT FAT
19g PROTEIN
3.2 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, (no serving size): 328 Calories; 216 Calories from fat; 24g Total Fat (5.7 g Saturated Fat; 0.3 g Trans Fat; 2.8 g Polyunsaturated Fat; 13.4 g Monounsaturated Fat;) 54 mg Cholesterol; 1496 mg Sodium; 11 g Total Carbohydrate; 2.7 g Dietary Fiber; 4.3 g Total Sugars; 19 g Protein; 0.3 g Added Sugars; 54.8 mg Calcium; 3.2 mg Iron; 493 mg Potassium; 0.3 mg Riboflavin; 5.3 mg NE Niacin; 0.4 mg Vitamin B6; 3.8 mcg Vitamin B12; 210 mg Phosphorus; 6.6 mg Zinc; 26.3 mcg Selenium; 85.6 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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