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|
|Calories from Fat: 284 (62%)|
|Amt Per Serving||% DV|
|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 %|
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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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