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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