Steak Salad

Steak Salad
Staff Writer
Steak Salad

Ali Rosen

Steak Salad

Steak can often feel like a heavy meal, so this recipe balances it out with a light, textured salad. It's perfect for a quick dinner or for impressing guests. The key to this recipe is the proper ingredients: you need fresh lettuce and crunchy jicama to ensure the salad stands out as much as the steak.

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2
Servings
804
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  mizuna lettuce
  • 1/2  Cup  jicama, diced
  • 1/2  Cup  heirloom tomatoes, diced
  • lemons
  • 1/8  Cup  balsamic vinegar
  • 1/4  Cup  olive oil
  • Sugar and salt
  • Two 8-ounce sirloin steaks
  • 1/4  Cup  butter
  • 3  Teaspoons  garlic, chopped plus 1/4 cup chopped chives

Directions

Combine first three ingredients in a bowl. Squeeze the juice of one lemon with the balsamic vinegar, olive oil, and dash of sugar. Whisk together and then carefully pour the dressing on the salad.

 

Add the dash of salt to the steaks on both sides. Grate the lemon peel of the used lemon onto both sides of the steak.

 

Heat up a pan on high heat with the butter, chives, and garlic. Make sure you have a hood for your stove or an open window nearby, since it will start smoking. Put the steaks in the pan and cook them for 3-5 minutes on each side depending on your desired level of rareness.

 

Remove the steaks and let them rest for 4-5 minutes. Slice them and place them on top of the salad. Serve immediately.

Nutritional Facts

Total Fat
46g
66%
Sugar
12g
13%
Saturated Fat
10g
42%
Cholesterol
35mg
12%
Carbohydrate, by difference
74g
57%
Protein
25g
54%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
438mg
44%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Folate, total
185µg
46%
Iron, Fe
5mg
28%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
239mg
34%
Riboflavin
1mg
91%
Selenium, Se
49µg
89%
Sodium, Na
1272mg
85%
Thiamin
1mg
91%
Water
130g
5%
Zinc, Zn
2mg
25%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.