HERB AND RIB-EYE SALAD
Not everyone wants more in life; some of us want less, especially when it comes to Fat and calories. This salad-as-a-meal entree is the poster dish For a new way of eating. Chat is, beefing up taste while cutting fat. If you're trying to eat less red meat or want to experiment with variations, use sliced pork roast, chicken, or seafood. All are amazing alternatives.
1 rib-eye steak, 1 inch thick
Salt and pepper
1 tablespoon canola oil, Wesson®
1 head butter lettuce, leaves removed and torn
1/4 cup fresh thyme leaves
1/4 cup snipped Fresh chives
1/4 cup fresh tarragon leaves
1/4 cup torn Fresh basil leaves
2 roma tomatoes, seeded and diced
Balsamic vinaigrette, Newman's Own®
1. Season [he steak generously on both sides with salt and pepper, patting the seasoning into the meat.
2. Heat a large heavy skillet, preferably cast iron, over medium heat. Add oil to hot: skillet. When oil is hot, add the steak and cook until seared and well-crusted on 1 side, about 4 minutes. Turn and cook 3 minutes more for medium-rare or 4 minutes more for medium.
3. Transfer steak to cutting board and let rest, covered loosely with foil.
4. Meanwhile, combine lettuce and herbs and divide between 2 plates.
5. Thinly slice steak across the grain, trimming away fat. Arrange steak slices on top of greens. Sprinkle with chopped tomatoes and drizzle with vinaigrette.
Variation: Substitute red grapes and sunflower seeds for tomatoes.
calories 314 fat 19 grams saturated fat 4 grams cholesterol 55 milligrams