Steak Salad and Dijon Dressing

Informations supplémentaires

20 min. | 490 kcal | easy | BBQ, Family | Printable version

1. Setup Chop the garlic and the parsley. Slice the shallot. Cut the cherry tomatoes in half. Cut off the ends of the beans.

2. Cook the steak Brush the steak with olive oil. In a skillet over high heat, cook the steak 2-3 minutes per side, or until the desired doneness. Remove from the pan and let sit a few minutes before cutting.

3. Cook the green beans Steam or cook the the green beans in boiling water for 4-5 minutes.

4. Make the dressing In a bowl, combine the dijon mustard, the garlic, half of the chopped parsley, 2 tbsp of wine vinegar and a drizzle of olive oil. Season with salt and pepper.

5. Plate your dish Serve the steak on a bed of arugula and add the green beans, the shallots, the cherry tomatoes and the parmesan shavings. Garnish with the dressing and the rest of the chopped parsley. Bon appetit!

2unitHanger Steak

50gArugula

20mlDijon Mustard

150gGreen Beans

30gParmesan shavings

1unitMulticolor Cherry Tomatoes

1unitGarlic Clove(s)

1unitFresh Italian Parsley

1unitShallot

What you need Pan, bowl, pot.

490 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 21g

fat 26g

40%

cholesterol 86mg

29%

fiber 6g

24%

protein 43g

saturated 7g

35%

sodium 588mg

25%

sugar 10g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg