Thyme-rubbed steaks are quickly cooked in a skillet and then sliced to serve atop this easy salad of arugula and tomatoes.
- 35 minutes
- Makes 4 servings
- Salad
Beef & Heirloom Tomato Salad with Balsamic Syrup
Ingredients
- 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
- 1-1/2 teaspoons chopped fresh thyme
- 1-1/2 teaspoons minced garlic
- 4 cups arugula leaves, torn into pieces
- 6 small heirloom tomatoes (2 each red, green and yellow), sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan shavings
- 1 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 tablespoons olive oil
Instructions
-
To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
Cook's Tip: Prepared balsamic syrup, available in supermarkets and specialty food stores, may be substituted for balsamic reduction. -
Meanwhile, press thyme and garlic evenly onto beef Ranch Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt