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    Summer Steak Salad

    Source of Recipe

    Unknown

    List of Ingredients

    Summer Steak Salad


    1 (1-pound) flank steak, trimmed
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 pound haricots verts, trimmed
    Cooking spray
    8 (1/2-ounce) slices French bread
    2 tablespoons white wine vinegar
    1 tablespoon water
    2 teaspoons extravirgin olive oil
    1/8 teaspoon sugar
    6 cups trimmed arugula
    1 cup torn fresh basil
    4 medium tomatoes, each cut into 6 wedges
    2 hard-cooked large eggs, each cut into 4 wedges
    Sprinkle both sides of steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature 20 minutes.

    Recipe



    Cook haricots verts in boiling water for 2 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

    Prepare grill.

    Pat steak dry with a paper towel. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Add bread to grill rack; grill 2 minutes on each side or until lightly browned. Remove steak and bread from grill. Lightly cover steak with foil; let stand 10 minutes. Cut steak diagonally across the grain into thin slices.

    Combine vinegar and next 5 ingredients (through sugar) in a medium bowl; stir with a whisk. Add haricots verts, arugula, and basil to vinegar mixture; toss well. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 3 ounces steak, 6 tomato wedges, 2 egg wedges, and 2 slices grilled bread.



    carbohydrate:27.9 g
    mono fat:5.6 g
    protein:32.5 g
    saturated fat:3.7 g
    fiber:4.7 g
    fat:12.2 g
    cholesterol:143 mg
    calcium:157 mg
    sodium:707 mg
    iron:4.2 mg
    poly fat:1.2 g
    calories from fat:31 %
    calories:353

    Marla

 

 

 


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