Steak, Green Bean and Tomato Salad
  • 65
  • Makes 4 servings (1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegetables).
  • Salad

Top Sirloin Steak, Green Bean and Tomato Salad

The steak, green beans and tomato in this recipe are stir-fried and combined with spinach. Fresh, colorful and fun to eat. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Ingredients

  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
  • 1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
  • 2-1/2 cups fresh green beans (2-inch pieces)
  • 1 teaspoon olive oil
  • 1 cup grape tomatoes, cut in half
  • 5 cups fresh baby spinach (about one 5 ounce package)
  • 1/4 cup shaved Parmesan cheese

Instructions

  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

  2. Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet; season with salt and pepper, as desired.  Keep warm.

  3. Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.

  4. Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese. Drizzle with remaining 1/4 cup dressing.

Nutrition Information

230 Calories; 9g Total Fat; 2.9g Saturated Fat; 4g Monounsaturated Fat; 72mg Cholesterol; 448mg Sodium; 12g Total carbohydrate; 30g Protein; 4.7mg Iron; 5.9mg Niacin; 0.6mg Vitamin B6; 110.9mg Choline; 3.3mcg Vitamin B12; 6.7mg Zinc; 30.9mcg Selenium; 3.2g Fiber.