Steak, Green Bean and Tomato Salad
Recipe Download Options
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.
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.