Sonoma Ranch Steak Salad
Grilled beef Chuck Arm Steaks are paired with a hearty spinach bean puree and topped with a fresh tomato olive salad. Summer in every bite!
Cook Time: 35 Minutes
Servings: 6
Ingredients: 18
Ingredients
Rub:
Preparation
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Step 1
Combine Rub ingredients; press evenly onto beef Chuck Arm Steaks. Cover and refrigerate 30 minutes.
Cooking Tip: One-and-a-half pounds beef Top Sirloin Steak, cut 1 inch thick, may be substituted for beef Chuck Arm Steaks. For charcoal, grill, covered, 10 to 14 minutes (for gas, grill, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally.
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Step 2
Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as desired. Set aside.
Cooking Tip: One can (15 ounces) butter beans, drained, may be substituted for frozen butter beans.
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Step 3
Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss well. Season to taste with pepper; set aside.
Cooking Tip: To thinly slice fresh basil, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.
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Step 4
Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 5
Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if desired.
Nutrition Information
361 Calories
6g SAT FAT
29g PROTEIN
4.6 mg IRON
7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 361 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 11 g Monounsaturated Fat;) 75 mg Cholesterol; 481 mg Sodium; 16 g Total Carbohydrate; 3.8 g Dietary Fiber; 29 g Protein; 4.6 mg Iron; 5.4 mg NE Niacin; 0.8 mg Vitamin B6; 4.4 mcg Vitamin B12; 7 mg Zinc; 37.4 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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.
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