Combine the steak, mustard, 1 tsp of the oil, and the rosemary in a medium bowl. Heat a grill pan over medium heat until hot. Season the steak with 1/4 tsp of the salt and 1/8 tsp of the pepper; add it to the pan; cook for 4-5 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and let stand for 5 minutes.
While the steak rests (because its had a long day) combine all the rest of the ingredients in a separate bowl.
Cut the steak diagonally across the grain into thin slices. Divide the salad between two plates, top with steak.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 31 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 178.7mg||6 %|
|Potassium 670.1mg||18 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 18.8g|
|Protein 3.3g||5 %|
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: 129
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