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.
Nutritional Information
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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