Balsamic Black strap Steak Salad
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