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Tuscan Steak Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 2

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.