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Published on March 05, 2012

Hunter Steak Salad

Hunter Steak SaladMarch 5, 2012

Ingredients

  • Broiled Flank Steak SLICED 1/4" ¾ Pound Cooked (1 2/3 # Raw)
  • Canola Oil 1 Tbsp
  • Mushrooms, Fresh SLICED 1/4" 2 ¾ Cups
  • Tomatoes, Fresh, 6x6 DICED 1/4" 1 ½ Cups
  • Garlic, Fresh MINCED ½ Tablespoon
  • Chives, Fresh CHOPPED ¾ Cup
  • Greens Mix 1 ¼ Pound
  • Fat Free Sun-Dried Tomato Dressing ¾ Cup

Directions

1. Place whole flanks on preheated broiler. Cook to minimum internal temperature of 145 degrees F. (for 15 seconds), turning once during cooking time. Remove from broiler.

2. Place steak on cutting board. Using a sharp slicing knife, carve across the grain at a 45 degree angle in thin 1/4'' slices.
3. Heat a saute pan over medium heat. Add oil.

4. Add mushrooms, tomatoes and garlic. Saute until tender and most of the liquid has evaporated.

5. Add 6 slices beef and 2 Tbsp chives. Saute for 30 seconds.

6. Place 2 cups salad greens on a serving plate. Top with beef mixture.

7. Serve immediately with 2 Tbsp Sundried Tomato Vinaigrette on the side in a souffle cup.

Makes 6 Salads

Nutritional data per serving

Calories 205, Protein 14.5g, Carbohydrates 20.6g, Fat 7.4g, Calories from Fat 67, Saturated Fat 2.2g, Trans Fat 0g, Polyunsaturated Fat 1.1g, Cholesterol 39mg, Sodium 285mg, Dietary Fiber 3.0g, Sugars 13.4g.

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