Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you can't find mâche, use butter lettuce.

Laura Zapalowski
Recipe by Cooking Light April 2011

Gallery

Credit: Joseph De Leo; Styling: Thom Driver

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 3 ounces steak, about 2 cups salad, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.

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  • While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mâche; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.

Nutrition Facts

229 calories; fat 10.7g; saturated fat 4g; mono fat 3.9g; poly fat 0.5g; protein 27.2g; carbohydrates 3.9g; fiber 0.9g; cholesterol 44mg; iron 2.1mg; sodium 560mg; calcium 113mg.
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