Steak au Poivre Salad

By ruthg

Per Serving: 273 cal; 10g total fat (3g sat;, 4g mono, 1g poly); 53mg chol; 243mg sodium; 15g carb; 4g fiber; 33g protein; 5mg iron; 156mg calcium

Ingredients

• Lemon Pepper Vinaigrette:
• 1 pound cremini mushrooms, thinly sliced
• 1 bag baby spinach or arugula (6 ounce, I used a bag of mixed greens)
• 3/4 cup thinly sliced shallots or white onions
• 3/4 cup fresh parsley leaves
• 1/2 to 3/4 cup fresh mint leaves
• 2 strips bacon, diced
• 1 New York strip steak, trimmed, seasoned with salt and pepper (I used tenderloin steaks)
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons cracked black pepper
• 1 teaspoon Dijon mustard

Details

Cooking time 45mins

Preparation

Step 1

Toss the mushrooms, spinach, shallots, parsley, and mint together in a large bowl.

Combine olive oil, lemon juice, Dijon mustard, and cracked black pepper together, whisk well and set aside.

Cook the bacon in a large saute pan over medium-high heat until crisp. Remove bacon to a paper-towel lined plate, then toss with the spinach salad.

Sear steaks in the same pan as the bacon to desired doneness, 6-7 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain into thin strips.

Divide salad among 4 plates and top with steak strips; serve with lemon pepper vinaigrette.