Steak, Green Bean and Tomato Salad

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Total Recipe Time:  30 to 35 minutes
Marinade Time:  30 minutes to 2 hours
Makes 4 servings

1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
1/4 cup plus 2 tablespoons reduced-fat or regular balsamic vinaigrette, divided
2-1/2 cups fresh green beans (2-inch pieces)
1 to 2 teaspoons olive oil, divided
1 cup grape tomatoes
Salt and pepper
1 package (6 ounces) fresh baby spinach
1/4 cup shaved Parmesan cheese
1/4 cup sunflower seeds or toasted chopped walnuts (optional)
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 remaining 1 teaspoon oil to same skillet, if needed; add 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 and sunflower seeds, if desired. Drizzle with remaining 1/4 cup dressing.

Cook's Tip:  Any variety vinaigrette may be substituted for balsamic vinaigrette.

Nutritional Information
Nutrition information per serving: 255 calories; 11 g fat (3 g saturated fat; 3 g monounsaturated fat); 56 mg cholesterol; 389 mg sodium; 9 g carbohydrate; 4.0 g fiber; 30 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 30.5 mcg selenium; 4.9 mg zinc; 101.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.
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