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  2. Sonoma Ranch Steak Salad

Sonoma Ranch Steak Salad

Grilled beef Chuck Arm Steaks are paired with a hearty spinach bean puree and topped with a fresh tomato olive salad. Summer in every bite!

  • 35
    min
  • 6
    SERVINGS
  • 360
    Cal
  • 29 g
    Protein

Ingredients:

  • 3 beef Chuck Arm Steaks, cut 1 inch thick (about 8 ounces each)
  • 3 cups loosely packed fresh spinach
  • 1-3/4 cups frozen butter beans, thawed
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pint red and yellow cherry, grape or teardrop tomatoes, cut in half or quartered, if large
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup Kalamata olives, cut in half
  • 3 tablespoons thinly sliced fresh basil
  • 1 teaspoon red wine vinegar
  • Fresh basil (optional)
Rub:
  • 1 tablespoon smoked paprika
  • 1 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon grated lemon peel
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper

Cooking:

  1. Combine Rub ingredients; press evenly onto beef Chuck Arm Steaks. Cover and refrigerate 30 minutes.

    Cook's Tip: One-and-a-half pounds beef Top Sirloin Steak, cut 1 inch thick, may be substituted for beef Chuck Arm Steaks. For charcoal, grill, covered, 10 to 14 minutes (for gas, grill, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally.

  2. Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as desired. Set aside.

    Cook's Tip: One can (15 ounces) butter beans, drained, may be substituted for frozen butter beans.

  3. Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss well. Season to taste with pepper; set aside.

    Cook's Tip: To thinly slice fresh basil, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.

  4. Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  5. Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if desired.

361 CALORIES

0 % *

6g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

4.6 mg IRON

0 % DV

7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 361 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 11 g Monounsaturated Fat;) 75 mg Cholesterol; 481 mg Sodium; 16 g Total Carbohydrate; 3.8 g Dietary Fiber; 29 g Protein; 4.6 mg Iron; 5.4 mg NE Niacin; 0.8 mg Vitamin B6; 4.4 mcg Vitamin B12; 7 mg Zinc; 37.4 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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