Novecento Salad

Steak on a salad? Count us in

This salad is topped with cherry tomatoes, avocado, and skirt steak, making it a protein powerhouse that's also packed with healthy fats and amazing flavor. The recipe comes courtesy of Novecento, an Argentinian restaurant with locations across the United States and in Mexico, Uruguay, and, you guessed it, Argentina.

1
Servings
918
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Ounces skirt steak
  • 2 1/2 Ounces mixed greens
  • 5 Ounces French fries
  • 6 cherry tomatoes, cut in half
  • 1/2 avocado
  • 1 1/2 Ounce Dijon vinaigrette
  • 1 Ounce demi-glace (ver receta)
  • salt, to taste
  • 1 lemon

Directions

Season the steak and grill. Then cut the steak in slices.

In a separate bowl, mix Dijon vinaigrette and mixed greens.

Place French fries in the center of a plate, then put the mixed greens on top, cherry tomatoes around, and avocado slices (previously seasoned with olive oil and lemon juice).

Add the slices of steak on top.

Finish with a touch of demi-glace.

Nutritional Facts

Total Fat
45g
64%
Sugar
13g
14%
Saturated Fat
12g
50%
Cholesterol
156mg
52%
Carbohydrate, by difference
81g
62%
Protein
55g
100%
Vitamin A, RAE
14µg
2%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
42mg
4%
Choline, total
108mg
25%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
6mg
33%
Magnesium, Mg
97mg
30%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
488mg
70%
Riboflavin
1mg
91%
Selenium, Se
57µg
100%
Sodium, Na
1627mg
100%
Water
233g
9%
Zinc, Zn
14mg
100%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.