Steak and Heirloom Tomato Salad

Dish type
Main Dish
Serves
4
Ready in
35 minutes

Ingredients

  • 2 boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)
  • 2 tsp steak seasoning (any variety)
  • 4 cups arugula, torn into pieces
  • 6 small heirloom tomatoes (2 each red, green and yellow), sliced
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded sharp Cheddar cheese
  • Balsamic Syrup:
  • 1 cup balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 tbsp olive oil

Directions

Ready in
35 minutes
  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 steak seasoning evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; season with salt and pepper, as desired. Sprinkle with cheeses.

Nutritional Information

Serving Size
1
Per Serving
Calories 263, Total Fat 12g, Saturated Fat 5g, Cholesterol 70mg, Sodium 243mg, Carbohydrate 9g, Protein 31g
Serving Size1
Calories263
Total Fat12g
Saturated Fat5g
Cholesterol70mg
Sodium243mg
Carbohydrate9g
Fiber2g
Protein31g
Iron2.6mg