We suggest round or sirloin for this salad because it’s commonly available and usually a good buy, but other lean choices include flank steak and filet mignon.
Heat a nonstick ridged grill pan or cast-iron skillet over high heat. Sprinkle the steak with the pepper and salt. Place the steak on the pan and cook until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 4 minutes on each side. Transfer to a cutting board and let stand 5 minutes.
Toss together the remaining ingredients in a large bowl. Divide the salad evenly between 2 plates. Cut the steak into 10 slices and divide evenly between the salads. Yields (3 cups salad and 5 slices steak per serving.
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 458 | ||
Calories from Fat: 284 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 61.9mg | 19 % | |
Sodium 569.1mg | 20 % | |
Potassium 1171.3mg | 31 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 10.8g | ||
Protein 27.3g | 39 % | |
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: 458
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