Jul - Aug 2015

Beef Strip Salad with Corn Salsa

By Robin Plotkin, RD LD and Kylie Held,

 

Not sure what to make for your next get together? How about a healthy, colorful, filling salad as a main dish? This recipe combines strips of lean beef, topped with red bell peppers, a lime-cilantro corn salsa and a balsamic-Dijon dressing. This salad will be all the rave at your next summer luncheon. Be sure to have enough on hand for all of your awaiting guests to enjoy. Your guests will thank you for it.

 

 

Ingredients 

 

Steak and Marinade  
1/4 cup rice vinegar
1/4 cup cilantro, roughly chopped
1-1/2 tablespoons lime juice
2 teaspoons lime zest
1 teaspoon garlic powder
1 pound beef top round steak, boneless
1 tablespoon olive oil
Corn Salsa  
2/3 cup corn, frozen
1/4 cup red onion, minced
1/4 cup cilantro, lightly packed
1 teaspoon lime juice
1/8 teaspoon ground pepper
1/8 teaspoon salt
Dressing  
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard 
1/2 tablespoon lime juice 
1 teaspoon chili powder
1/2 teaspoon cumin
Salad  
4 cups, packed spring lettuce mix
1 cup red bell pepper, chopped 

       

Method of Preparation

1. Prepare marinade by combining rice vinegar, cilantro, lime juice, lime zest and garlic powder. 

2. Trim all visible fat from steak. Place steak in a large shallow bowl.  Pour marinade over the top of steak. Cover and place in the refrigerator for at least 6 hours. Flip meat to other side halfway through marinating.

3. While steak is marinating, prepare corn salsa. 

4. Place frozen corn in a microwave safe bowl with 2 inches of water. Microwave for 30 seconds.

5. Drain water from corn. Add red onion, cilantro, lime juice, ground pepper and salt. Cover and place in the refrigerator until ready to serve.

6. To a separate jar, add balsamic vinegar, Dijon mustard, lime juice, chili powder and cumin. Seal jar and shake. Place in refrigerator until ready to serve.

7. After beef has marinated for 6 plus hours, slice beef into 1-inch strips.

8. Add 1 tablespoons olive oil into a heavy-bottomed skillet. Heat over medium-high heat until hot. 

9. Add in strips of beef and cook until done through, about 10 minutes flipping occasionally.

10. Plate by placing 1 (packed) cup lettuce onto each plate. Top each with 1/4 cup red bell peppers.

11. Divide corn salsa and beef strips between salads.12. Divide dressing equally over salad.  Serve. 

 

Yield and Servings

Yield: 4 servings

Serving Size: 1 salad 

 

Nutritional Analysis

Calories 223, Protein 25.8 g, Carbohydrates 13.5 g, Total fat 7.5 g, Cholesterol 58.8 mg, Sodium 161.3 mg, Sugars 4 g, Fiber 3 g