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Romaine Peppercorn-Steak Salad

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How to Make Romaine Peppercorn-Steak Salad

Author Jackie Newgent says, “This scrumptious entrée salad recipe was inspired by one I used to enjoy when visiting Chicago’s Gibsons Bar & Steakhouse back when I was 20-something. My cousin Monica and I often shared their large helping. I no longer live in the windy city, but luckily I’ve created a healthier version of the peppery salad that’s sized just right for anyone to enjoy in any part of the country. Here it is!”


18 min prep time


8 min cook time


4servings


3 1/2 cups

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Step-By-Step Instructions:

  1. In a large bowl, combine the lettuce, arugula, and onion. Keep chilled.
  2. Coarsely grind the peppercorns in a spice or coffee grinder, peppermill, or food processor. Rub the peppercorns over both sides of steaks. Or pour the coarsely ground peppercorns onto a plate and firmly press both sides of each steak into them until coated. Lightly coat steaks with cooking spray.
  3. Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until medium rare, about 4 minutes per side. (Use your kitchen exhaust fan if steaks begin to smoke.) Sprinkle the steaks with the salt and let stand at least 5 minutes before slicing.
  4. Meanwhile, toss the salad mixture with tomatoes and dressing. Arrange salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.
Veggie Rich
Grilling
Dinner
Foodie
Lunch
Main Dish
Salad Dressings & Condiments
Salads
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Nutrition facts

4 Servings



  • Serving Size

    3 1/2 cups


  • Amount per serving



    Calories





    200

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      3g

      15%
    • Trans Fats
      0g

  • Cholesterol
    55mg

    18%

  • Sodium
    500mg

    22%

  • Total Carbohydrate
    15g

    5%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      6g

  • Protein
    21g

  • Potassium
    770mg
    16%

Ingredients

romaine lettuce (coarsely chopped (8 cups loosely packed))
8 cup

arugula (5-ounce package baby arugula)
1 package

red onion (thinly sliced)
1 med

black peppercorns
2 tbsp

(6-ounce) grass-fed lean beef tenderloin steaks (about 1 1/4 inches thick)
2 whole

nonstick cooking spray
1

sea salt
1/4 tsp

grape tomatoes
1 pints

light balsamic vinaigrette
1/3 cup

feta cheese (finely crumbled)
2 tbsp

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