Top Sirloin Steak, Green Bean and Tomato Salad

Calories

230 Per Serving

Protein

30g Per Serving

Fiber

3g Per Serving

Calories		230
Total Fat		9.0 g
	Saturated Fat	2.9 g
	Trans Fat	0.3 g
	Polyunsaturated Fat	0.9 g
	Monounsaturated Fat	4.0 g
Cholesterol		72 mg
Sodium		448 mg
Total Carbohydrate		12 g
	Dietary Fiber	3 g
	Sugars	0 g
Protein		30 g

Dietary Exchanges
2 vegetable, 3 1/ lean meat

Ingredients

Servings 4 Serving Size 1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegetables

1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
2-1/2 cups fresh green beans (2-inch pieces)
1 teaspoon olive oil
1 cup cherry or grape tomatoes (cut in half)
5 cups fresh baby spinach (about one 5 ounce package
1/4 cup Parmesan cheese

Directions

Tip: Click on step to mark as complete.

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry鈥�5 minutes.鈥疉dd tomatoes; stir-fry鈥�2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet.鈥� Keep warm.
Add鈥痶o same skillet,鈥痟alf of beef; stir-fry 1 to鈥�3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.

Top Sirloin Steak, Green Bean and Tomato Salad

Calories

230 Per Serving

Protein

30g Per Serving

Fiber

3g Per Serving

Calories		230
Total Fat		9.0 g
	Saturated Fat	2.9 g
	Trans Fat	0.3 g
	Polyunsaturated Fat	0.9 g
	Monounsaturated Fat	4.0 g
Cholesterol		72 mg
Sodium		448 mg
Total Carbohydrate		12 g
	Dietary Fiber	3 g
	Sugars	0 g
Protein		30 g

Dietary Exchanges
2 vegetable, 3 1/ lean meat

Ingredients

Servings 4 Serving Size 1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegetables

1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
2-1/2 cups fresh green beans (2-inch pieces)
1 teaspoon olive oil
1 cup cherry or grape tomatoes (cut in half)
5 cups fresh baby spinach (about one 5 ounce package
1/4 cup Parmesan cheese

Directions

Tip: Click on step to mark as complete.

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry鈥�5 minutes.鈥疉dd tomatoes; stir-fry鈥�2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet.鈥� Keep warm.
Add鈥痶o same skillet,鈥痟alf of beef; stir-fry 1 to鈥�3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.

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