American · Lunch
Steak Salad (Low-Calorie)
Lean beef sirloin is pan-seared to medium-rare, rested, then thinly sliced over mixed greens, cherry tomatoes, cucumber and red onion. A light Dijon and red wine vinaigrette dresses the salad, keeping the steak the focus while restraining fat and calories.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
339Calories
39.6gProtein
15.8gFat
9.4gCarbs
5.1gSugar
2.6gFiber
775mgSodium
106mgChol
4.4gSat Fat
528mgPotassium
62mgCalcium
2.8mgIron
1.3mcgVitamin B12
13.4mgVitamin C
gluten-free
egg-free
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Pat the sirloin dry and season both sides with salt and pepper. Place greens, cherry tomatoes, cucumber and red onion in a bowl.
2
Sear
Heat 1 tsp olive oil in a skillet over medium-high heat and cook the steak 3 to 4 minutes per side until deep brown crust forms for medium-rare.
3
Rest
Move the steak to a board and rest 5 minutes.
4
Whisk
Whisk the remaining olive oil, Dijon mustard and red wine vinegar until thickened, then toss with the vegetables.
5
Plate
Slice the rested steak thinly across the grain and fan it over the dressed salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lean beef sirloin
- 4 cups120g mixed salad greens
- 7 oz200g cherry tomatoes
- 5 oz140g cucumber
- 2 oz56g red onion
- 4 tsp4 tsp olive oil
- 2 tsp2 tsp Dijon mustard
- 4 tsp4 tsp red wine vinegar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
