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Steak and Heirloom Tomato Salad
Make this healthy, quick and easy recipe for steak and heirloom tomato salad with balsamic glaze for a delicious meal any day of the week.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
For the balsamic syrup:
- 1 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
For the salad:
- 2 beef Ranch steaks about 8 ounces each, cut 3/4 thick
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons minced garlic
- 4 cups arugula leaves torn into pieces
- 6 small heirloom tomatoes sliced 2 each red, green, and yellow
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan shavings
Instructions
For the balsamic syrup:
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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.
For the salad:
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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.
Recipe Notes
Recipe courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com