Tuscan Steak Salad

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Tuscan Steak SaladRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

A steak dinner for two feels date-night special, but this meal couldn't be easier. One 8-ounce strip steak is just enough for two; if you care for different levels of doneness, cut the steak in half before grilling.

Serves 2


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1 large garlic clove
1/4 teaspoon kosher salt
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon rind
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) boneless strip steak
Cooking spray
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups Italian-blend salad greens
2 tablespoons shaved Parmesan cheese


1. Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

3. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat. Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.

Created date

April 2015

Nutritional Information

Calories 331
Fat 22 g
Satfat 5.3 g
Monofat 12.9 g
Polyfat 1.8 g
Protein 27 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 73 mg
Iron 3 mg
Sodium 434 mg
Calcium 105 mg