Beef & heirloom tomato salad with balsamic syrup : The Marbled Meat Club

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Beef & heirloom tomato salad with balsamic syrup

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Beef & heirloom tomato salad with balsamic syrup

Thyme-rubbed steaks are quickly skillet-cooked and then sliced to serve atop this easy salad of arugula and tomatoes.

Beef & heirloom tomato salad with balsamic syrup

INGREDIENTS

2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)

1-1/2 teaspoons chopped fresh thyme

1-1/2 teaspoons minced garlic

4 cups arugula leaves, torn into pieces

6 small heirloom tomatoes (2 each red, green and yellow), sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup Parmesan shavings

Balsamic Syrup:

1 cup balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 tablespoons olive oil

No. Servings:

4 servings

Cooking time:

35 minutes

INSTRUCTIONS

Thyme-rubbed steaks are quickly skillet-cooked and then sliced to serve atop this easy salad of arugula and tomatoes.

  1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
  2. Meanwhile, press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.

NUTRITIONAL INFORMATION FOR BEEF & HEIRLOOM TOMATO SALAD WITH BALSAMIC SYRUP

Nutrition information per serving: 311 calories; 13 g fat (4 g saturated fat; 7 g monounsaturated fat); 68 mg cholesterol; 748 mg sodium; 18 g carbohydrate; 2.0 g fiber; 27 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 4.3 mcg vitamin B12; 3.8 mg iron; 36.9 mcg selenium; 6.5 mg zinc; 97.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
Image/recipe courtesy of the Beef Checkoff and www.BeefItsWhatsForDinner.com

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