Version 5 - Version 4 - Steak, Green Bean and Tomato Salad
  • 65 minutes
  • Makes 4 servings (1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegetables)
  • Family Dinners

Steak, Green Bean and Tomato Salad

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  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
  • 1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
  • 2-1/2 cups fresh green beans (2-inch pieces)
  • 1 teaspoon olive oil
  • 1 cup grape tomatoes, cut in half
  • 5 cups fresh baby spinach (about one 5 ounce package)
  • 1/4 cup shaved Parmesan cheese


  • 1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

  • 2. Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet; season with salt and pepper, as desired.  Keep warm.

  • 3. Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.

  • 4. Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.