American · Lunch
Steak Salad (Low-Chol)
Lean grilled beef sirloin sliced over arugula, cherry tomatoes, cucumber and red onion. The steak is seasoned with garlic and black pepper, then finished with a light Dijon and red wine vinegar dressing. Black beans add fibre for a bright, low-cholesterol main-course salad.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
397Calories
39.2gProtein
15.2gFat
23.3gCarbs
7.2gSugar
9.6gFiber
875mgSodium
62mgChol
3.9gSat Fat
668mgPotassium
82mgCalcium
3.4mgIron
1.4mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
low-calorie
low-cholesterol
high-fiber
low-chol
Instructions
1
Prep
Pat the sirloin dry, rub with minced garlic, black pepper and half the salt, then rest at room temperature for 10 minutes.
2
Sear
Grill the sirloin on a hot grill pan over high heat for 3 to 4 minutes per side until a deep brown crust forms and the centre springs back firm.
3
Whisk
In a bowl whisk the Dijon mustard, red wine vinegar, olive oil and remaining salt until glossy and slightly thick.
4
Toss
In a bowl toss the arugula, cherry tomatoes, sliced cucumber, black beans and thinly sliced red onion with two thirds of the dressing.
5
Plate
Slice the rested steak against the grain, fan over the salad, drizzle remaining dressing and scatter the chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef sirloin
- 44 handfuls (120g) arugula
- 11 oz311g cherry tomatoes
- 7 oz200g cucumber
- 11 red onion (120g)
- 5.6 oz160g black beans
- 2 tbsp2 tbsp olive oil
- 4 tsp4 tsp Dijon mustard
- 2 tbsp2 tbsp red wine vinegar
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tbsp8g fresh parsley
