Time: 35 Minutes
Beef & Heirloom Tomato Salad with Balsamic Syrup
Thyme-rubbed steaks are quickly cooked in a skillet and then sliced to serve atop this easy salad of arugula and tomatoes.
Ingredients
Quick Facts
Cooking
- To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
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Meanwhile, press thyme and garlic evenly onto beef Ranch Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition
Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
---|---|---|---|---|---|
4 | 311kcal | 13g | 68mg | 18g | 27g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 7g Monounsaturated Fat; Carbohydrates; Fiber; 5.3mg NE Niacin; 0.6mg Vitamin B6; 4.3mcg Vitamin B12; 3.8mg Iron; 36.9mcg Selenium; Zinc; 97.5mg Choline;
Courtesy of BeefItsWhatsForDinner.com