Thyme-rubbed steaks are quickly cooked in a skillet and then sliced to serve atop this easy salad of arugula and tomatoes.
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.
Meanwhile, press thyme and garlic evenly onto beef Ranch 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
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 311 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 68 mg Cholesterol; 748 mg Sodium; 18 g Total Carbohydrate; 2 g Dietary Fiber; 27 g Protein; 3.8 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.5 mg Zinc; 36.9 mcg Selenium; 97.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Beef. It's What's for Dinner. is your source for hundreds more beef recipes, all designed with you in mind. We keep it simple, we keep it savory. Browse to find new family favorites, then just sit back and let the compliments come rolling in!