Beef & Heirloom Tomato Salad with Balsamic Syrup
Thyme-rubbed steaks are quickly cooked in a skillet and then sliced to serve atop this easy salad of arugula and tomatoes.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 12
Ingredients
Balsamic Syrup:
Preparation
-
Step 1
To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
Cooking Tip: Prepared balsamic syrup, available in supermarkets and specialty food stores, may be substituted for balsamic reduction.
-
Step 2
Meanwhile, press thyme and garlic evenly onto beef Chuck Arm Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition Information
311 Calories
4g SAT FAT
27g PROTEIN
3.8 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 311 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 68 mg Cholesterol; 748 mg Sodium; 18 g Total Carbohydrate; 2 g Dietary Fiber; 27 g Protein; 3.8 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.5 mg Zinc; 36.9 mcg Selenium; 97.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
