TNT Steak Salad

18 36 663
Ingredients Minutes Calories
Prep Cook Servings
20 min 16 min 6
TNT Steak Salad
Health Rating

Ingredients


1/4 cup Olive oil (Marinade)
681 gm Beef, flank (single 1 1/2 to 2 lb steak)
1/2 whole lemon(s) Lemon juice (Marinade)
2 tsp Dijon mustard (Marinade)
1 tsp Oregano, dried (Marinade)
1 tsp, ground Basil, dried (Marinade)
1 tsp Garlic (Marinade)
1 dash Salt and pepper (freshly ground; Marinade)
1/2 cup Pine nuts, dried (Salad)
1 head Lettuce, butterhead (Boston) (or Bibb lettuce; torn into bite-size pieces; Salad)
1 cup Frisee, lettuce (torn into bite-size pieces; Salad)
2 cup Grape tomatoes (1 pint; Salad)
2 pepper(s) Roasted red peppers, canned (or jarred; sliced; Salad)
114 gm Roquefort (blue) cheese (or gorgonzola; crumbled; Salad)
2/3 cup Olive oil (Dressing)
1/2 cup White balsamic vinegar (or red wine vinegar; Dressing)
1 tbsp Dijon mustard (Dressing)
1 dash Salt and pepper (freshly ground; Dressing)

Instructions


  1. For the steak: Combine the olive oil, lemon juice, mustard, oregano, basil, garlic, and salt and pepper in a small bowl. In a large bowl, pour the marinade over the beef; marinate for 20 to 30 minutes.
  2. Heat a grill or grill pan over medium-high heat. Grill the steak 8 to 10 minutes on each side or to desired doneness. Let rest for 5 to 10 minutes. Cut into thin slices.
  3. Meanwhile, make the salad and dressing: Place the pine nuts in a small sauté pan and heat to medium-high. Cook, tossing frequently until evenly browned, being careful not to burn.
  4. In a large bowl, combine the lettuce, frisée, tomatoes, red pepper slices, cheese, and toasted pine nuts and toss.
  5. In a small bowl, combine the olive oil, vinegar, mustard, and salt and pepper and whisk well.
  6. Divide the salad among dinner plates, plate the sliced beef on top, and drizzle

Nutrition Facts

Per Portion

Calories 663
Calories from fat 501
Calories from saturated fat 122
Total Fat 56 g
Saturated Fat 13.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 6.8 g
Monounsaturated Fat 33 g
Cholesterol 71 mg
Sodium 661 mg
Potassium 694 mg
Total Carbohydrate 9.7 g
Dietary Fiber 2.9 g
Sugars 5.0 g
Protein 31 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.3
Milk Alternative 0.4
Vegetables 1.4

Energy sources


Pygal6%396.05642627446497108.7315024166256376%414.1140593699612275.847346606445719%331.66851158303024121.759780670724956%76%19%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Salad