Bal­samic Black strap Steak Salad

Better Nutrition - - HEALTHY DISH -

Serves 4 Rich mo­lasses and bal­samic vine­gar give steak a lot of fla­vor with­out a long mar­i­nat­ing time.

1 12- oz. pas­ture- raised sir­loin steak ( 1- 1 ½ inches thick), trimmed

6 cups chopped dark leaf let­tuce

8 Cam­pari toma­toes, chopped

½ red onion, thinly sliced

1 medium cu­cum­ber, peeled and chopped Salt and pep­per, to taste

2 Tbs. black­strap mo­lasses

2 Tbs. bal­samic vine­gar

½ tsp. dried thyme Pinch nut­meg

1. Sea­son steak on both sides with salt and pep­per. Spray large skil­let or grill pan with cook­ing spray to lightly coat. Heat pan to medium- high ( the pan is ready when you touch

a fatty edge of the steak to the cen­ter and it siz­zles quickly). Cook steak, 4– 6 min­utes per side for medium rare, slic­ing steak open to check for de­sired done­ness.

2. While steak is cook­ing, com­bine let­tuce, toma­toes, onions, and cu­cum­bers in large bowl, and toss gen­tly to com­bine. In small bowl, whisk to­gether mo­lasses, bal­samic vine­gar, thyme, and nut­meg.

3. When steak is fin­ished, re­move from pan and re­duce heat to low. Slice steak thickly across the grain, and lay over pre­pared salad. Pour mo­lasses mix­ture into cooled pan and stir quickly un­til heated through, about 1 minute. Driz­zle lightly over salad, and serve.

Per serv­ing: 170 cal; 21g prot; 3.5g to­tal fat ( 1g sat fat); 13g carb; 50mg chol; 75mg sod; 2g fiber; 8g sugar

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.