Lunch / Dinner
Steak au Poivre Salad
Nutrient-rich greens, topped with a lean steak, make this salad an open book of healthy choices. Then make the salad pop by dressing it with the Lemon-Pepper Vinaigrette.
FOR THE SALAD, TOSS:
FOR THE STEAK, COOK:
For the salad, toss mushrooms, spinach, shallots, parsley, and mint in a bowl.
For the steak, cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate to drain, then toss with spinach salad.
Sear steak in pan with bacon drippings over medium-high heat to desired doneness, 6–7 minutes per side for medium-rare. Let steak rest 5 minutes; thinly slice against the grain into strips.
Serve salad topped with steak strips and Lemon-Pepper Vinaigrette.
Mushrooms only require a quick wipe with a damp cloth to clean before preparing or eating.
Quickly slice mushrooms by running them through a food processor fitted with the thinnest slicing blade.
% Daily Value*
Total Fat 10g 15%
Cholesterol 53mg 17%
Sodium 243mg 10%
Carbs 15g 5%
*Percent Daily Values are based on a 2,000 calorie diet.