Steak and Spring Mix Salad with Lemon Tarragon Dressing – LOW CAL
Steak and Spring Mix Salad with Lemon Tarragon Dressing – LOW CAL
Print Pin RateServings: 1 serving
Calories: 370kcal
Ingredients
For Steak:
- 4 oz NY strip steak fat trimmed
- 1 tsp butter or coconut oil
- ¼ tsp garlic , minced
- ¼ tsp sea salt
- ⅛ tsp black pepper
For Salad:
- 4 cups spring salad mix spinach, endive, radicchio
- ¼ cup red onion thinly sliced
- ¼ cup fennel thinly sliced
- ½ cup cherry tomatoes halved
For Dressing:
- 2 tbsp lemon juice
- 1 tbsp olive oil or coconut oil
- 1 tbsp fresh tarragon leaves finely chopped
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- WHISK together ingredients for dressing in a small bowl. Set aside.
- ADD spring mix, tomato and fennel to a large bowl. Toss with dressing. Arrange salad in a bowl or serving dish. Scatter red onion slices.
- HEAT a skillet over high heat. Season steak with salt and pepper. Once pan is very hot add steak. Cook 3-4 minutes. Turn steak over and add butter and garlic to pan. Use tongs to move steak around in butter and garlic. Cook an additional 3-4 minutes. Allow steak to rest 5 minutes. Thinly slice steak and place over salad.
Nutrition
Calories: 370kcal | Carbohydrates: 17g | Protein: 29g | Fat: 21g | Fiber: 4g | Net Carbs: 13g