Steak Salad with Pasture-Raised Beef

The star of this Balsamic Blackstrap Steak Salad is the 100% grass-fed, pasture-raised beef—it might cost a bit more, but the flavor and health benefits make this cut of meat worth every penny.
Author:
Publish date:
Updated on
Balsamic Blackstrap Steak Salad recipe

Pasture-raised beef, used in our Summer Steak Salad, comes from cows that are 100% grass-fed from start to finish.

For more about this recipe: Summer Steak Salad

Notes from The Clean Food Coach: If you have 10 more minutes, slice a whole yellow onion into rings. Heat 1 Tbs. olive oil in a clean skillet over medium heat, add the onion slices, and sauté with pinches of salt, pepper, and sugar until soft and translucent. Replace the raw red onion with warmed, caramelized yellow onion. 

  • 4Servings

Ingredients

  • 1 12-oz. pasture-raised sirloin steak (1-1½ inches thick), trimmed   

  • 6 cups chopped dark leaf lettuce   

  • 8 Campari tomatoes, chopped   

  • ½ red onion, thinly sliced   

  • 1 medium cucumber, peeled and chopped   

  • Salt and pepper, to taste   

  • 2 Tbs. blackstrap molasses   

  • 2 Tbs. balsamic vinegar   

  • ½ tsp. dried thyme   

  • Pinch nutmeg   

Preparation

  1. Season steak on both sides with salt and pepper. Spray large skillet or grill pan with cooking spray to lightly coat. Heat pan to medium-high (the pan is ready when you touch a fatty edge of the steak to the center and it sizzles quickly). Cook steak, 4–6 minutes per side for medium rare, slicing steak open to check for desired doneness.
  2. While steak is cooking, combine lettuce, tomatoes, onions, and cucumbers in large bowl, and toss gently to combine. In small bowl, whisk together molasses, balsamic vinegar, thyme, and nutmeg.
  3. When steak is finished, remove from pan and reduce heat to low. Slice steak thickly across the grain, and lay over prepared salad. Pour molasses mixture into cooled pan and stir quickly until heated through, about 1 minute. Drizzle lightly over salad, and serve.

Nutrition Information

  • Calories: 170
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 50 mg
  • Fat Content: 3.5 g
  • Fiber Content: 2 g
  • Protein Content: 21 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 75 mg
  • Sugar Content: 8 g
Plant Power Salad

Plant Power Salad

Get a healthful dose of greens and harness the power of omega-3-rich hemp with this hearty, seasonal main-dish salad.

Catch artichoke fever this spring—this antioxidant powerhouse is one of the best foods for your liver, and it’s easier to prepare than you might think.

Easy Artichoke Lentils

This great little recipe is amazingly simple to throw together, tastes great, and is a health bonanza to boot! You can also use frozen artichoke hearts.

Charred Corn Salad recipe

Charred Corn Salad

The creamy, cool texture of this salad marries well with grilled meats, seafood, and chicken. Opt for organic corn if possible. Add a handful of arugula for a slightly spicy kick.