Minute Steaks With Mesclun and Parmesan Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I found this recipe in the February 13, 2009 issue of Parade magazine. Each serving has 400 calories, 5g carbs, 23g protein, 32g fat, 50mg cholesterol. It's perfect with a baked potato. Ingredients:
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
3 tablespoons extra virgin olive oil |
4 minute steaks or 4 sandwich steaks, about 1/3 pound each |
2 tablespoons butter |
2 tablespoons olive oil |
6 cups mesclun salad greens, prewashed |
1/8 lb parmesan cheese |
Directions:
1. 1. Make the salad dressing: In a small bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Slowly drizzle in the olive oil, whisking constantly, until thickened. Set aside.
2. 2. Pat steaks dry with a paper towel and sprinkle meat with freshly ground black pepper.
3. 3. Melt the butter and olive oil together over medium heat in a large skillet. Sear steak for 30 seconds per side (no longer, or it will toughen). Sprinkle with pepper and remove with tongs to a platter.
4. 4. Toss the greens lightly with the reserved salad dressing. With tongs, place salad over the steaks to cover completely. With a vegetable peeler, quickly shave Parmesan over the salad in clean strips. Season with salt and pepper to taste. Serve immediately.
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