Recipes

Click here for a printable version of this recipe.

Beef Steak Salad Antipasto

This recipe compliments of the National Cattlemen's Beef Association.

Ingredients
1 1/4 pounds Laura's Lean Sirloin Tip Round, about 1" thick
1 jar (6 ounces) marinated artichoke hearts
1/3 cup prepared fat-free Italian dressing
2 tablespoons thinly sliced fresh basil
3 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
2 plum tomatoes, each cut into 6 wedges
1/4 cup Kalamata or ripe olives
4 cups torn romaine lettuce

Directions
1. Place beef on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes.
2. Meanwhile, drain marinade from artichoke hearts into small bowl. Stir in dressing and basil.
3. Combine artichoke hearts, cheese, tomatoes, olives and 2 tablespoons dressing mixture in medium bowl. Toss lightly.
4. Arrange lettuce on platter. Carve steak into slices, arrange down center of lettuce. Place vegetable mixture around beef. Pass remaining dressing mixture.

Makes 4 servings.

Cooking Tips: You can reduce the fat and sodium in this recipe by substituting water-packed artichoke hearts or fresh artichoke, and by replacing the optional olives with chopped red pepper.

Nutritional Analysis Per Serving
CALORIES 349 (46% from fat); FAT 18.0g (sat 5.5g); PROTEIN 37.3g; CARB 10.1g; FIBER 2.5g; CHOL 88mg; IRON 19.7mg; SODIUM 501mg.

Diabetic Exchanges: 1 vegetable; 1/2 milk; 3 medium fat meat

This recipe compliments of the National Cattlemen's Beef Association.