A savory, zingy midday meal is the perfect rejuvenator to boost you up during a long day. The contrasting textures and flavors of sirloin steak, fresh veggies, and crumbled feta complement each other and provide variety for your palate.
Start to Finish: 45 minutes
Yield: 4 servings
1 pound boneless beef sirloin steak, cut 1 inch thick
Freshly ground black pepper
4 cups torn romaine
1 small cucumber, sliced
1/2 small red onion, thinly sliced and separated into rings
1 cup halved cherry or grape tomatoes
1 cup canned cannellini beans (white kidney beans), rinsed and drained
1/2 cup crumbled feta cheese (2 ounces)
1 recipe Lemon Vinaigrette (see below)
Fresh flat-leaf parsley (optional)
- Preheat broiler. Trim fat from steak. Season steak with kosher salt and pepper. Let sit for at least 15 minutes. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once. Allow 15 to 17 minutes for medium rare (135°F) or 20 to 22 minutes for medium (140°F). Let the meat rest for 10 to 15 minutes before slicing. Thinly slice the meat.
- Divide torn romaine among four dinner plates. Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese. Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.
Nutrition Facts per Serving: 400 calories, 33.5 g protein, 22 g total fat (5.5 g saturated fat), 16.5 g carbohydrate, 5.5 g fiber, 57 mg cholesterol, 350 mg sodium, 29 weighted glycemic index
Culinary Note: Letting the steak rest before slicing allows the juices to flow back into the meat. If you cut into the meat immediately after it is removed from the broiler, the juices will run out into the cutting board, leaving the piece of meat dry.
Lemon Vinaigrette: In a screw-top jar, combine 1/4 cup extra-virgin olive oil, 1/2 teaspoon finely shredded lemon peel, 3 tablespoons lemon juice, 1 tablespoon chopped fresh oregano, and 2 cloves garlic, minced (1 teaspoon minced). Cover and shake well. Season to taste with kosher salt and freshly ground black pepper. Makes about 1/2 cup.
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