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Seared Steak Salad with Balsamic-Shallot Reduction

Seared Steak Salad with Balsamic-Shallot Reduction
Makes:
5
Prep Time:
15
minutes
Total Time:
48
minutes
Low Calorie
based on
1 reviews
This Seared Steak Salad with Balsamic-Shallot Reduction will tantalize your taste buds. The secret to this mouth-watering recipe is in the seasoning - it's made with coffee!

In this recipe:


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Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons chopped shallots
  • 1 tablespoon packed brown sugar
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 1/4 teaspoons seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 1/4 pounds (3/4-inch-thick) flank steak
  • 7 1/2 cups baby arugula or spinach leaves
  • 1 1/2 cups pear or cherry tomato halves
  • Sliced red onion (optional)
  • 1/3 cup (about 1 1/2 ounces) crumbled goat cheese or Gorgonzola cheese (optional)

Directions:

COMBINE vinegar, shallots and sugar in small saucepan. Cook over medium-high heat, stirring occasionally, for 5 minutes or until reduced by half (you should have about 1/4 cup dressing remaining). Set aside.

PLACE coffee granules, seasoned salt, garlic powder and pepper in small bowl; crush and combine ingredients with back of spoon. Pat steak dry, then sprinkle seasoning mixture evenly over both sides of steak; let stand at room temperature for 15 minutes.

HEAT large, nonstick grill pan or skillet over medium-high heat until hot (or preheat outdoor grill over medium-high heat). Add steak; cook for 4 minutes (cover if you are using outdoor grill). Turn over; reduce heat to medium. Cook for an additional 4 to 6 minutes for medium-rare. Transfer to cutting board; let steak rest for 5 minutes.

CUT steak against the grain (slices should be about 1/4-inch thick). Divide arugula among five plates; top evenly with steak, tomatoes and onion. Drizzle with balsamic-shallot reduction; sprinkle with cheese.


Reviews:

Review This Recipe
  •  Star(s)

    mrs

    es-marie gates from Ermelo

    I WILL GO AND MAKE IT, BUT IT LOOKS DE-VINE

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 430mg (18% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 10g
  • Protein: 26g
  • Vitamin A: 30% of DV
  • Vitamin C: 30% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

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

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Seared Steak Salad with Balsamic-Shallot Reduction

Ingredients

  • 1/2 cup balsamic vinegar
  • 2 tablespoons chopped shallots
  • 1 tablespoon packed brown sugar
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 1/4 teaspoons seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 1/4 pounds (3/4-inch-thick) flank steak
  • 7 1/2 cups baby arugula or spinach leaves
  • 1 1/2 cups pear or cherry tomato halves
  • Sliced red onion (optional)
  • 1/3 cup (about 1 1/2 ounces) crumbled goat cheese or Gorgonzola cheese (optional)

 

Directions

COMBINE vinegar, shallots and sugar in small saucepan. Cook over medium-high heat, stirring occasionally, for 5 minutes or until reduced by half (you should have about 1/4 cup dressing remaining). Set aside.

PLACE coffee granules, seasoned salt, garlic powder and pepper in small bowl; crush and combine ingredients with back of spoon. Pat steak dry, then sprinkle seasoning mixture evenly over both sides of steak; let stand at room temperature for 15 minutes.

HEAT large, nonstick grill pan or skillet over medium-high heat until hot (or preheat outdoor grill over medium-high heat). Add steak; cook for 4 minutes (cover if you are using outdoor grill). Turn over; reduce heat to medium. Cook for an additional 4 to 6 minutes for medium-rare. Transfer to cutting board; let steak rest for 5 minutes.

CUT steak against the grain (slices should be about 1/4-inch thick). Divide arugula among five plates; top evenly with steak, tomatoes and onion. Drizzle with balsamic-shallot reduction; sprinkle with cheese.

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