Here’s a tasty twist on the traditional steak and cheese combo. Patriotism was accidental, but certainly! Serve it at your Labor Day BBQ this weekend! Dazzle guests’ tastebuds with flavor while drastically lowering fat and sugar with a lean filet vs fattier cut of meat, enough blue cheese for zip and creaminess but not overkill and our low fat, low cal, no sugar added balsamic vinaigrette linked below. The delicious sweetness from fresh strawberries and fennel’s unique licorice flavor strikes balanced contrast with the salty blue cheese and filet. That fennel, celery, green pepper and spinach deliver substantial fiber easing digestion of the steak’s complex protein. After 10 years without red meat, I’m back on the wagon. (Blame or credit the Greek husband!) I enjoy a petite filet, lamb or even an uber lean sirloin burger (sans bun) once / week. Love the increased iron levels!
10oz baby spinach leaves
½ celery heart, diced
½ fennel bulb, thinly sliced
½ green pepper, sliced
½ red onion, thinly sliced
2 large strawberries
2 tbsp blue cheese, crumbled
10-12 ounce filet mignon or lean sirloin
3 tbsp Balsamic Vinaigrette
Season steak with dash of sea salt and freshly grated black pepper. Cook to desired level of doneness on grill or pan. Rest 5 minutes before slicing to prevent losing juice. While steak is cooking, prepare salad lightly tossing remaining ingredients together in a large bowl – Serve vinaigrette on side if not serving salad immediately to avoid soggy salad syndrome (SSS). Plate salads. Thinly slice steak and lay on top of each salad.
Serves 2 as an entrée salad with protein or 4 people as an appetizer / side. Multiply by 2 or more to serve at dinner party, barbeque…etc.
|Red, Black & Blue Salad||311||22||10||43||5||561|
|Panera Bread Bistro Steak Salad||631||10||58||16||4||941|