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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.

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Ingredients

FOR THE SALAD, TOSS:

FOR THE STEAK, COOK:

Serve:

Instructions

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.

Step 1

Mushrooms only require a quick wipe with a damp cloth to clean before preparing or eating.

Step 2

Quickly slice mushrooms by running them through a food processor fitted with the thinnest slicing blade.

Nutritional Facts

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Equipment/Special Ingredients Needed

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