Monday, January 25, 2010

Steak and Goat Cheese Salad

When I did my menu planning for the week, I did not account for the fact that we'd have torrential downpours and gail force winds all day & I would really really really want comfort food. Ah well. I've already loaded all the other meats for the rest of the week into the freezer. Looks like a nice healthy salad it is. This one came from the Whole Foods app on my iPhone so I can't link it.

The hardest part of this recipe was finding a balsamic vinaigrette that did not contain soy or red wine (grapes). The closest I was able to come was Walden Farms' Sugar Free, Fat Free, Gluten Free, Calorie Free Balsamic Vinaigrette. It wasn't until I got home that I looked it up and discovered that balsamic vinegar is made from grapes and white vinegar (also on the list of ingredients) is made from corn... DOH! While I could very easily forego the salad dressing (blah!) or get creative and make my own, I'm feeling lazy and will justify this by the fact that I've been on this elimination diet for over five months and have cheated exactly once. The small amounts of grape & corn that are in the salad dressing won't kill me and I'll go light on the dressing on my portion. So there.

Obviously, the recipe is for one person so double, etc. for multiple servings.

Steak and Goat Cheese Salad

1 3-oz piece beef sirloin flap steak
2 ½ Tbsp balsamic vinaigrette
3 cups roughly chopped romain lettuce
1 carrot, shaved with a vegetable peeler into thin strips
1 oz crumbled goat cheese

Heat a grill pan or large skillet over medium heat. Brush steak all over with ½ Tbsp vinaigrette. Cook steak, flipping once, to desired doneness, about 4 to 5 minutes total. Remove to cutting board to rest 5 minutes. Toss together lettuce, carrots and remaining dressing in a large bowl then transfer to a dinner plate. Thinly slice steak against the grain and arrange on top of lettuce. Sprinkle with cheese and serve.

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