Grilled Steak Over Salad Recipe

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Servings: 4

Ingredients

Cost per serving $0.37 view details
  • 4 x beef rib eye steaks - (abt 8 to 10 ounce ea) Salt to taste Freshly-grnd black pepper to taste
  • 6 c. mixed baby greens (mesclun)
  • 1 1/3 c. shaved fennel root see * Note
  • 6 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste

Directions

  1. * Note: Use a vegetable peeler to shave the white portion (root) of the fennel. The green fronds can be used as garnish.
  2. Prepare grill or possibly heat broiler. Sprinkle steaks with salt and pepper. Grill over high heat 8 to 10 min for rare, 12 to 14 min for medium doneness, turning once.
  3. For dressing, whisk together extra virgin olive oil, mustard, and lemon juice. Add in salt and pepper to taste. Set aside.
  4. In a large bowl, mix greens and fennel; toss with dressing. Divide dressing on 4 plates. Thinly slice steak and fan out over salads.
  5. This recipe yields 4 servings.
  6. Comments: Fennel is a vegetable you should get to know. It has a mild licorice flavor and a crisp and refreshing texture when served raw. Cooked, it becomes mild and sweet. If you can't find fennel, substitute thinly sliced celery.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 4 servings
Calories 365  
Calories from Fat 196 54%
Total Fat 22.18g 28%
Saturated Fat 2.97g 12%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 849mg 35%
Potassium 281mg 8%
Total Carbs 30.27g 8%
Dietary Fiber 13.1g 44%
Sugars 7.91g 5%
Protein 12.06g 19%
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