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Ingredients
- 2 8oz. beef eye round steaks
- 4 tsp. dijon mustard
- Kosher salt and freshly ground black pepper
- 3 Tbl. olive oil
- 1/4 cup grated Parmesan cheese, plus more for topping
- 3 Tbl. low-fat sour cream
- 2 to 3 tsp. brined green peppercorns, drained and chopped, plus 1 tsp. brine from the jar
- 2 large romaine lettuce hearts, chopped
- 3 stalks celery, sliced
- 1 cup cherry tomatoes, halved or quartered
- 2 cups whole-wheat croutons
Preparation
Step 1
Rub the steaks all over with 1 tsp mustard and 1/4 tsp. each salt and black pepper. Heat 1 Tbl. olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.
Whisk the Parmesan, sour cream, 3 Tbl. water, the remaining 1 Tbl. olive oil and 3 tsp. mustard, the green peppercorns and brine, and 1/4 tsp. each salt and black pepper in a large bowl. Add the lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more Parmesan.
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