Written By: Shannon Corlett, MS, RDN, LDN
Interested in a healthier way to incorporate red meat into your diet? Especially during the summer, when fruits and vegetables are fresh, considering using steak as part of a nutrient-dense salad. Arugula, one of the more flavorful salad greens, provides a peppery base to pair with sweet figs and savory sirloin, creating a delicious blend of bold flavors!
Yield: 4 servings
Prep time: 10 minutes, plus marinating time (1+ hours)
Cook time: 10 minutes
Ingredients: For the balsamic steak:
1 small shallot
2 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar, divided
1/2 teaspoon sea salt
Black pepper, to taste
8 ounces thinly sliced sirloin, cut into strips
For the salad:
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon honey
Sea salt and black pepper, to taste
8 cups baby arugula
1 pint figs
2 ounces goat cheese
- To make the marinade, add the shallot, olive oil, 2 tablespoons of balsamic vinegar, salt, and pepper to a food precessor. Blend until smooth. Place the steak in a Ziploc bag or bowl, add the marinade, and toss to coat. Refrigerator for at least 1 hour.
- To cook the steak, heat a large non-stick skillet over medium high heat. Cook the steak for 3-5 minutes, or until it is almost to your preferred temperature. Add 1 tablespoon of balsamic vinegar and cook for one more minute. Remove the steak from the heat. Steak can now be chilled for a cold salad or added warm.
- To make the dressing, whisk together the olive oil, lemon juice, honey, and salt/pepper to taste.
- Wash and cut the stems off the figs. Slice in half or smaller pieces if desired.
- Toss the arugula in a large bowl with the dressing. Divide the greens among four plates and top with figs, steak, and crumbled goat cheese. Serve warm or chilled.
Nutrition Information per serving: Calories: 376 cal, Fat: 21g, Carbohydrates: 29g, Fiber: 4g, Protein: 21g Adapted from: http://acalculatedwhisk.com/balsamic-steak-with-fig-arugula-salad/