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
935
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups mizuna lettuce
  • 1/2 Cup jicama, diced
  • 1/2 Cup heirloom tomatoes, diced
  • 2 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
58g
83%
Sugar
18g
20%
Saturated Fat
28g
100%
Cholesterol
67mg
22%
Carbohydrate, by difference
78g
60%
Protein
25g
54%
Vitamin A, RAE
10µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
171mg
17%
Choline, total
63mg
15%
Fiber, total dietary
4g
16%
Folate, total
63µg
16%
Iron, Fe
5mg
28%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
300mg
43%
Selenium, Se
39µg
71%
Sodium, Na
1612mg
100%
Water
155g
6%
Zinc, Zn
1mg
13%

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.