Steak, Green Bean and Tomato Salad
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Total Recipe Time: 65 minutes
Marinade Time: 30 minutes to 2 hours
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 4 servings (1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegeta
1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
2-1/2 cups fresh green beans (2-inch pieces)
1 teaspoon olive oil
1 cup grape tomatoes, cut in half
5 cups fresh baby spinach (about one 5 ounce package)
1/4 cup shaved Parmesan cheese
|1.||Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
|2.||Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet; season with salt and pepper, as desired. Keep warm.
|3.||Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
|4.||Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.
Nutrition information per serving, using Choice grade beef: 230 calories; 9 g fat (2.9 g saturated fat; 4.0 g monounsaturated fat); 72 mg cholesterol; 448 mg sodium; 12 g carbohydrate; 3.2 g fiber; 30 g protein; 5.9 mg niacin; 0.6 mg vitamin B6; 3.3 mcg vitamin B12; 4.7 mg iron; 30.9 mcg selenium; 6.7 mg zinc; 110.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
Trans fat 0.3g; polyunsaturated fat 0.9g; potassium 564.0mg; added sugar 1.2g.
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