Steak and Heirloom Tomato Salad for #SundaySupper
You can never have too many main course recipes, so give Steak and Heirloom Tomato Salad for #SundaySupper a try. This gluten free recipe serves 4 and costs $5.79 per serving. One portion of this dish contains about 30g of protein, 14g of fat, and a total of 336 calories. This recipe from Magnolia Days requires salt, balsamic vinegar, olive oil, and fresh thyme. valentin day will be even more special with this recipe. 818 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 35 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Pepper Crusted Steak Salad With Heirloom Tomato And Burrata, Low Calorie Warm Steak Salad with Seared Tomato Vinaigrette #SundaySupper, and Char-grilled Balsamic Rump Steak With Heirloom Tomato And Bobby are very similar to this recipe.
Servings: 4
Ingredients:
4 cups arugula leaves, torn into pieces
1 cup balsamic vinegar
2 beef Ranch steaks, cut 3/4 thick (about 8 ounces each)
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons minced garlic
6 small heirloom tomatoes (2 each red, green, and yellow) sliced
1 1/2 tablespoons olive oil
1/4 cup Parmesan shavings
1/4 teaspoon pepper
1/2 teaspoon salt
Equipment:
sauce pan
frying pan
whisk
Cooking instruction summary:
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.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.
Step by step:
1. 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).
2. Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Whisk in oil.Press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
4. 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.
Nutrition Information:
covered percent of daily need
