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Hearty and satisfying! Steak Salad

4.3

(9 reviews)

Time

approx. 40mins

Here’s a hearty main-dish salad featuring beef steak and fresh greens! The dressing uses balsamic vinegar for a rich, flavorful finish.

  • Calories

    367kcal

  • Carbs

    8g

  • Fat

    30.1g

  • Protein

    13.4g

  • Net Carbs

    6.8g

  • Sodium

    746.7mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • beef sirloin steak1 slice (150 g)
  • baby leaf greens1 bag
  • cherry tomatoes4
  • yellow bell pepper¼ (35 g)
  • vegetable oil½ tablespoon

☆For seasoning the beef

  • salt⅓ teaspoon
  • black peppera pinch

★Dressing ingredients

  • sugar1 teaspoon
  • salt¼ teaspoon
  • balsamic vinegar1 tablespoon
  • olive oil1 tablespoon
  • grated garlic⅓ teaspoon
Cooking notes

Please Note

Please use your discretion based on your condition when serving this to young children, older adults, or anyone with a weakened immune system.

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the cherry tomatoes lengthwise into thirds. Cut the yellow bell pepper in half lengthwise, then slice it thinly on the diagonal.

2

Take the beef out of the refrigerator and let it sit for about 20 minutes. Pat off any moisture with paper towels. Season with salt and pepper, then let it rest at room temperature for about 10 minutes.

Note:

Avoid cooking the beef while it is still cold from the refrigerator, as it may cook unevenly.

3

Heat the vegetable oil in a frying pan over medium heat, then add the beef. Cook for about 1 minute, flip it over, and cook for 1 minute more. Remove it from the pan, wrap it in a double layer of aluminum foil, and let it rest until slightly cooled.

Note:

If the steak is thick, sear the sides as well for just under 1 minute, until browned. Adjust the doneness to your liking.

4

Put the ingredients marked with ★ in a bowl and mix well to make the dressing.

5

Cut the steak into bite-size pieces.

6

Arrange the baby greens and yellow bell pepper on a plate. Top with the steak, scatter over the cherry tomatoes, and serve with the dressing.