Grass-Fed Steak with Spring Greens
Serves 4
Time 25 min
The rich, deep flavor of grass-fed beef is the star of this main-course salad. Searing the steak in a dry pan over high heat creates a delicious exterior crust and juicy interior and is a great alternative to grilling.
Ingredients
- 2 (12.0-ounce) grass-fed strip or rib-eye steaks, each about 1 inch thick
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon cracked black pepper
- 8 cups (about 4 ounces) mixed spring greens
- 1/2 small head radicchio, thinly sliced
- 1 bunch green onions, thinly sliced diagonally
- 1/3 cup plus 2 tablespoons prepared balsamic vinaigrette (homemade or store-bought)
Method
Heat a large cast-iron or other heavy skillet over high heat.
Sprinkle steaks on all sides with salt and pepper and cook until steaks develop a nice deeply browned crust and are cooked to the desired doneness, 6 to 7 minutes per side for medium rare.
Transfer steaks to a cutting board and let rest 10 minutes.
Meanwhile, in a large bowl, combine greens, radicchio and green onions.
Drizzle with 1/3 cup of the vinaigrette and toss.
Spread greens on a platter or divide between 4 individual serving plates.
Slice steaks thinly against the grain.
Fan slices over the greens and drizzle with remaining 2 tablespoons vinaigrette.
Nutritional Info:
Per serving: 310 calories (120 from fat), 13g total fat, 3g saturated fat, 95mg cholesterol, 760mg sodium, 7g carbohydrates (1g dietary fiber, 3g sugar), 41g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 (12.0-ounce) grass-fed strip or rib-eye steaks, each about 1 inch thick
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon cracked black pepper
- 8 cups (about 4 ounces) mixed spring greens
- 1/2 small head radicchio, thinly sliced
- 1 bunch green onions, thinly sliced diagonally
- 1/3 cup plus 2 tablespoons prepared balsamic vinaigrette (homemade or store-bought)