Strawberry Arugula Salad with Steak & Balsamic Vinaigrette

Beef Round

Olive Oil

7

Arugula

120

Raspberries

170

Blueberries

170

Strawberries

170

Feta Cheese

56

Almonds

40

Balsamic Vinegar

52

Olive Oil

60

Dijon Mustard

10

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30 mins

Nutritional info

kcal

224.9

protein

4.8 g

carbs

21 g

fats

15.9 g

fiber

6.1 g

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Ingredients

1 Beef Round
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1 29/48 tsp Olive Oil
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120g Arugula
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170g Raspberries
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170g Blueberries
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170g Strawberries
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56g Feta Cheese
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40g Almonds
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52ml Balsamic Vinegar
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60ml Olive Oil
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10ml Dijon Mustard
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Cooking instructions

Step 1

Season steak and allow to sit at room temperature for 5-10 minutes.

Step 2

Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering.

Step 3

Add the steak to the pan, do not touch it. Cook for 5 minutes, flip, and cook for another 3 minutes or until internal temperature reaches 130-135°F (for medium rare).

Step 4

Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.

Step 5

While the steak rests, combine all salad ingredients in a large bowl.

Step 6

Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly.

Step 7

Divide the salad into 4 bowls, and top with steak.

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