Steak Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 186.3
- Total Fat: 7.9 g
- Cholesterol: 37.4 mg
- Sodium: 389.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.0 g
- Protein: 16.4 g
View full nutritional breakdown of Steak Salad calories by ingredient
Number of Servings: 6
Ingredients
-
1lb London Broil
*Dole Classic Romaine Salad Blend, 6 cups
*Peppers, sweet, red, fresh, 2 large (2-1/4 per lb, approx 3-3/4")
Portabella Mushrooms, 225 grams (approx 8 oz)
Olive Oil, 2 tbsp
Onions (red onions), raw, 2 medium (2-1/2" dia)
*Balsamic Vinegar, 4 tbsp
Directions
Grill (or broil) steak until rare to medium rare (approx. 15 mins) - this can be done either the night before or while you are preparing the veggies.
Slice red peppers into strips.
Roughly chop portabella mushrooms.
Roughly chop/cut onion.
Sautee red peppers, mushrooms and onion in olive oil until tender (approx 10 mins.)
Transfer sauteed veggies into a bowl and sit aside.
Slice cooked steak in to thin strips (about a 1/4" in thickness)
Heat balsamic vinegar in pan used to sautee veggies.
Place strips of steak in heated balsamic vinegar for approxiamtely 10 minutes and then add the veggies back in. Cook for an additonal 5 mins.
Serve over a bed of Romaine Lettuce.
Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MINDYRHANSEN.
Slice red peppers into strips.
Roughly chop portabella mushrooms.
Roughly chop/cut onion.
Sautee red peppers, mushrooms and onion in olive oil until tender (approx 10 mins.)
Transfer sauteed veggies into a bowl and sit aside.
Slice cooked steak in to thin strips (about a 1/4" in thickness)
Heat balsamic vinegar in pan used to sautee veggies.
Place strips of steak in heated balsamic vinegar for approxiamtely 10 minutes and then add the veggies back in. Cook for an additonal 5 mins.
Serve over a bed of Romaine Lettuce.
Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MINDYRHANSEN.
Member Ratings For This Recipe
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MRUSZIN
