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Steak and Heirloom Tomato Salad | Magnolia Days

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.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Renee

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:

  1. 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:

  1. 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