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Romaine Peppercorn-Steak Salad
18 min prep time
8 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The All-Natural Diabetes Cookbook, 2nd Edition
Photo by
Tara Donne
How to Make Romaine Peppercorn-Steak Salad
Author Jackie Newgent says, "This scrumptious entrée salad recipe was inspired by one I used to enjoy when visiting Chicago’s Gibsons Bar & Steakhouse back when I was 20-something. My cousin Monica and I often shared their large helping. I no longer live in the windy city, but luckily I’ve created a healthier version of the peppery salad that’s sized just right for anyone to enjoy in any part of the country. Here it is!"
18 min prep time
8 min cook time
4servings
3 1/2 cups
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Step-By-Step Instructions:
- In a large bowl, combine the lettuce, arugula, and onion. Keep chilled.
- Coarsely grind the peppercorns in a spice or coffee grinder, peppermill, or food processor. Rub the peppercorns over both sides of steaks. Or pour the coarsely ground peppercorns onto a plate and firmly press both sides of each steak into them until coated. Lightly coat steaks with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until medium rare, about 4 minutes per side. (Use your kitchen exhaust fan if steaks begin to smoke.) Sprinkle the steaks with the salt and let stand at least 5 minutes before slicing.
- Meanwhile, toss the salad mixture with tomatoes and dressing. Arrange salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.
Nutrition facts
4 Servings
-
Serving Size
3 1/2 cups
- Amount per serving Calories 200
-
Total Fat
8g
- Saturated Fat 3g
- Trans Fats 0g
- Cholesterol 55mg
- Sodium 500mg
-
Total Carbohydrate
15g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Protein 21g
- Potassium 770mg
- Phosphorous 220mg
Ingredients
romaine lettuce (coarsely chopped (8 cups loosely packed))
8 cup
arugula (5-ounce package baby arugula)
1 package
red onion (thinly sliced)
1 med
black peppercorns
2 tbsp
(6-ounce) grass-fed lean beef tenderloin steaks (about 1 1/4 inches thick)
2 whole
nonstick cooking spray
1
sea salt
1/4 tsp
grape tomatoes
1 pints
light balsamic vinaigrette
1/3 cup
feta cheese (finely crumbled)
2 tbsp
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