Steak and Goat Cheese Salad

Steak and Goat Cheese Salad

Recipe Rating: 3.69819
Serves 1

Transform a green salad into a satisfying, balanced entree by adding a small portion of good-quality beef from animals raised without antibiotics and added hormones.

  • 1 (3-ounce) piece beef sirloin flap steak (or another beef steak)
  • 2 1/2 tablespoon prepared balsamic vinaigrette, divided
  • 3 cups roughly chopped romaine lettuce
  • 1 carrot, shaved with a vegetable peeler into thin strips
  • 1 ounce crumbled goat cheese
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Heat a grill pan or large skillet over medium-high heat. Brush steak all over with ½ tablespoon vinaigrette. Cook steak, flipping once, to desired doneness, about 4 to 5 minutes total. Remove to cutting board to rest 5 minutes. Toss together lettuce, carrots and remaining vinaigrette in a large bowl. Transfer salad to a dinner plate. Thinly slice steak against the grain and arrange on top of salad. Sprinkle with cheese and serve.

Nutritional Info: 
Per Serving: 330 calories (180 from fat), 20g total fat, 7g saturated fat, 40mg cholesterol, 450mg sodium, 13g carbohydrates, (5 g dietary fiber, 6g sugar), 24g protein.
Special Diets: 

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.