The holidays can be rough on your waistline! All the baked goods and the cooler weather calling for some heavier meals…it can become way too much for me. Since dinners can get a little heavy during the winter, and especially with Christmas time, I try to make my lunches as light as they can be yet still filling and delicious. This Balsamic Steak Salad won’t let you down! It’s simple yet tastes amazing. You could substitute the steak for chicken; however, I have an iron deficiency which gets worse during the winter and beef contains around 2.1 milligrams of iron per 3 ounces. I don’t eat a lot of beef but I do make sure I have at least two meals a week that contain beef during the winter months.
5-6 oz Steak
4 Tsp Olive Oil
1-2 Cups Spinach (or Mixed Salad Greens)
1/2 Cup Cherry Tomatoes (cut into halves)
1/2 Cup Champagne Mushrooms (cut into halves)
Balsamic Salad Dressing
Any other desired salad toppings
Season steak on both sides with sea salt, black pepper and garlic powder. Set aside.
Heat oil in large nonstick skillet on medium-high heat.
Add the steak to the skillet; cook on each side for 2-3 minutes, or to desired doneness. Remove the steak from the pan and keep warm in aluminum foil.
Add the mushrooms to the pan and sauté until done. (You can add a splash of soy sauce if you desire. I do if I know my husband will be eating the mushrooms.)
Cut the steak into slices. Set aside.
Place your spinach (or mixed salad greens), tomatoes, mushrooms and other desired salad toppings on your plate. Top with steak slices and drizzle with organic balsamic dressing.
***If you choose to make your own balsamic dressing then take 1/2 cup of balsamic vinegar, bring it to a boil then reduce the heat to low so it’s at a low boil for 3-5 minutes, or until the vinegar thickens into a glaze.***