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Summer Steak Salad

CaitlinCooks's picture
The best way to have steak in summer is in salads, this recipes tells you how to do it the smart way!
Ingredients
  Dijon mustard 50 Gram (for dressing)
  Horseradish 50 Gram (for dressing)
  Apricot jam 50 Gram (for dressing)
  White wine 2 Tablespoon (for dressing)
  Garlic 2 Clove (10 gm) (for dressing)
  Honey 1 Tablespoon (for dressing)
  Lime juice 2 Tablespoon (for dressing)
  Beef flank steak 1 Pound
  Steak rub 2 Tablespoon (with garlic and pepper)
  Olive oil 1 Teaspoon
  Spring mix 250 Gram
  Potato 1 1⁄2 Cup (24 tbs), halved, steamed
  Roasted red bell pepper 1 Cup (16 tbs), slivered
  Blue cheese crumbles 1 Tablespoon
Directions

MAKING
1. In a small bowl, mix together Dijon mustard, white wine, garlic, and honey.
2. For dressing, in a bowl, combine the above Dijon mustard mixture, horseradish, apricot jam, and lemon juice. Whisk and set it aside.
3. Season steak with salt and pepper rub.
4. Grease a grill with olive oil, and place steak on it. Cook for about 15 minutes for medium rare.
5. Remove steak from oven, and allow it to rest for 5 minutes.
6. Cut steak into slices against the grain.
7. In a large mixing bowl, add spring mix, potatoes, and roasted bell pepper.
8. Pour dressing on top, and toss it well.

SERVING
9. In serving platter, spoon salad, top it with steak, sprinkle blue cheese, and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Interest: 
Complete Meal, Summer
Ingredient: 
Steak
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
2

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Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 852 Calories from Fat 278

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 110.2 mg36.7%

Sodium 839.2 mg35%

Total Carbohydrates 75 g25.1%

Dietary Fiber 11.2 g44.8%

Sugars 30.7 g

Protein 60 g119.5%

Vitamin A 168% Vitamin C 208.2%

Calcium 26.5% Iron 31.6%

*Based on a 2000 Calorie diet

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