10 to 15 minutes
3/4 - 1 pound boneless Beef New York Strip Steaks, cut 3/4- or 1-inch thick
* Alessi Sea Salt
* Morton & Bassett Coarse Ground Black Pepper
2/3 cups torn romaine lettuce leaves
1 seedless or hothouse cucumber
1/2 cup Terrapin Ridge Tangerine Soy Wasabi Mustard Dressing
1 (12 ounce) jar H-E-B Harvest Moon Mandarin Orange Segments, drained
4 ounces goat cheese crumbles
1/3 cup Craisins®
1/3 cup chopped walnuts
Season steaks with salt and pepper.
Heat a large nonstick skillet over Medium heat 3 minutes. Cook steaks in skillet without oil (pan-broil method) 5 to 7 minutes per side for Medium-Rare to Medium doneness. Remove skillet from heat and set aside.
Tear lettuce into bite-sized pieces. Slice cucumber lengthwise and cut into thin slices; toss lettuce and cucumber with dressing in a large shallow bowl or on a platter. Arrange orange segments over greens.
Cut steak across the grain into thin strips. Place steak strips over top of salad and sprinkle with cheese, craisins and walnuts. Serve immediately.
Calories: 483, Total Fat: 24g, Cholesterol: 78mg, Sodium: 427mg, Carbohydrates: 33g, Dietary Fiber: 7g, Protein: 38g
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