Beef & Heirloom Tomato Salad with Balsamic Dressing

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

 

Balsamic Syrup:

1 cup balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 tablespoons olive oil

Instructions

  1. 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).
  2. Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
  3. Meanwhile, press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
  4. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice.
  5. 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.

Notes

Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt