Sonoma Ranch Steak Salad
Grilled Ranch Steak is paired with a hearty spinach bean
puree and topped with a fresh tomato olive salad. Summer in
every bite!
INGREDIENTS
3 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each) One-and-a-half pounds beef Top Sirloin Steak, cut 1 inch thick,
may be substituted for Ranch Steaks. For charcoal, grill,
covered, 10 to 14 minutes (for gas, grill, 12 to 16 minutes) for
medium rare to medium doneness, turning occasionally.
3 cups loosely packed fresh spinach
1-3/4 cups frozen butter beans, thawed - One can (15 ounces)
butter beans, drained, may be substituted for frozen butter
35 Min
6
Servings
42 Cal
beans.
2 tablespoons fresh lemon juice
1 clove garlic, chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 pint red and yellow cherry, grape or teardrop tomatoes, cut in
half or quartered, if large
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives, cut in half
3 tablespoons thinly sliced fresh basil - To thinly slice fresh
basil, stack several leaves. Roll stack lengthwise into cylinder.
Cut cylinder crosswise at close intervals with sharp knife.
1 teaspoon red wine vinegar
Fresh basil (optional)
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon grated lemon peel
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
COOKING
1. Combine Rub ingredients; press evenly onto beef steaks. Cover and refrigerate 30 minutes.
2. Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor
running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as
desired. Set aside.
©2018 American Foods Group, LLC • All Rights Reserved • Printed on 03/23/2018
29g
Protein
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3. Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss
well. Season to taste with pepper; set aside.
4. Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat
on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning
occasionally.
5. Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach
mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if
desired.
NUTRITION
Serv Size
6
Calories
Total Fat
Cholest
20g
75mg
Sodium
Total Carb
Protein
16g
29g
1
0
*The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for
general nutrition advice.
©2018 American Foods Group, LLC • All Rights Reserved • Printed on 03/23/2018
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