Romaine Peppercorn-Steak Salad
Per ServingRomaine Peppercorn-Steak Salad |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 3 1/2 cups | ||
| Calories | 200 | |
| Fat | 8 | g |
| Saturated Fat | 3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 4 | g |
| Sugars | 6 | g |
| Cholesterol | 55 | mg |
| Sodium | 500 | mg |
| Potassium | 770 | mg |
| Protein | 21 | g |
| Phosphorus | 220 | mg |
| Choices: Nonstarchy Vegetable 3, Lean Protein 3 | ||
- Makes: 4 servings
- Serving Size: 3 1/2 cups
- Preparation Time: 18 minutes
- Cooking Time: 8 minutes
Ingredients
| 1 | bunch | romaine lettuce, coarsely chopped (8 cups loosely packed) |
| 1 | (5-oz) package baby arugula | |
| 1 | med. | red onion, thinly sliced |
| 2 | Tbsp. | black peppercorns |
| 2 | (6-oz) grass-fed lean beef tenderloin steaks, about 1 1/4 inches thick | |
| Natural oil cooking spray | ||
| 1/4 | tsp. | sea salt |
| 1 | pint | grape tomatoes |
| 1/3 | cup | cup natural light balsamic vinaigrette dressing |
| 2 | Tbsp. | finely crumbled feta cheese |
Directions
- In a large bowl, combine the romaine, arugula, and onion.Keep the salad mixture chilled.
- Coarsely grind the peppercorns. Rub the peppercorns over both sides of the steaks. Lightly coat the steaks with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until they are medium rare, about 4 minutes per side. Sprinkle the steaks with the salt and let them rest for at least 5 minutes before slicing.
- Toss the salad mixture with the tomatoes and the dressing. Arrange the salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.
Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN.
