Grass-Fed Steak with Spring Greens

Serves 4
Time 25 min
Grass-Fed Steak with Spring Greens

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-ounce)grass-fed strip or rib-eye steaks, each about 1 inch thick
    3/4 teaspooncoarse sea salt
    1/2 teaspooncracked black pepper
    8 cups(about 4 ounces) mixed spring greens
    1/2 smallhead radicchio, thinly sliced
    1 bunchgreen onions, thinly sliced diagonally
    1/3 cupplus 2 tablespoons prepared balsamic vinaigrette (homemade or store-bought)

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

310

Total Fat

13g

Saturated Fat

3g

Cholesterol

95mg

Sodium

760mg

Total Carbohydrate

7g

Dietary Fiber

1g

Total Sugars

3g

Protein

41g

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. See our Terms of Service.