Try this Steak Salad recipe, or contribute your own.
Suggest a better descriptionPreheat the broiler or grill to high. Season the steak all over with salt and cracked pepper. Broil or grill the steak until internal temperature is 160 degrees, 3-5 minutes per side.
Meanwhile, place the lemon zest, lemon juice, and mayo in a small bowl and whisk to mix. Season with salt and pepper to taste. Add extra mayo if too tart for you. Set dressing aside.
Transfer the steak to a cutting board, leaving the broiler on or the grill lit. Let the steak rest for 5 minutes, and then slice it into ¼” strips. Reserve the meat juices.
Broil or grill the onion until cooked through and slightly charred, about 3 minutes per side. Place the cooked onions and arugula, mushrooms, and bell pepper in a salad bowl and stir to mix. Add the dressing and toss to coat evenly.
Divide the lettuce mixture between two plates. Arrange steak slices on top of the salad and drizzle any meat juice over them. Sprinkle the parmesan cheese over the salads and serve.
I typically make this when we have left over flank or other steak.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (661g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1954 | ||
Calories from Fat: 122 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.9mg | 6 % | |
Sodium 500.8mg | 17 % | |
Potassium 291.4mg | 8 % | |
Total Carbohydrate 465.5g | 137 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 463g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1954
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