Beef & Heirloom Tomato Salad with Balsamic Syrup
  • 35 minutes
  • Makes 4 servings
  • Salads

Beef & Heirloom Tomato Salad with Balsamic Syrup

Thyme-rubbed steaks are quickly skillet-cooked and then sliced to serve atop this easy salad of arugula and tomatoes.

Ingredients

  • 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
  • 1-1/2 teaspoons chopped fresh thyme
  • 1-1/2 teaspoons minced garlic
  • 4 cups arugula leaves, torn into pieces
  • 6 small heirloom tomatoes (2 each red, green and yellow), sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan shavings
Balsamic Syrup:
  • 1 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 tablespoons olive oil

Instructions

  • 1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.

  • 2. Meanwhile, press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt