Try this Sonoma Mediterranean Beef Salad with Lemon Vinaigrette recipe, or contribute your own.
Suggest a better description1. Preheat broiler. Trim fat from steak. Lightly sprinkle steak with kosher salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once. Allow 15 to 17 minutes for medium-rare doneness (145?F) or 20 to 22 minutes for medium doneness (160?F.) Thinly slice the meat.
2. Divide torn romaine among four dinner plates. Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese. Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.
LEMON VINAIGRETTE: In a screw-top jar combine 1/4 cup extra-virgin olive oil, 1/2 teaspoon finely shredded lemon peel, 3 tablespoons lemon juice, 1 tablespoon chopped fresh oregano, and 2 cloves garlic, minced (1 teaspoon minced). Cover and shake well. Season to taste with kosher salt and freshly ground black pepper. Makes about 1/2 cup.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 451 | ||
Calories from Fat: 290 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 70mg | 22 % | |
Sodium 1345.7mg | 46 % | |
Potassium 528.4mg | 14 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.5g | ||
Protein 28.8g | 41 % | |
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: 451
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