7 | 15 | 467 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
5 min | 10 min | 4 |
454 gm | Beef loin steak, lean (trimmed of excess fat, halved crosswise) |
2 tbsp | Extra virgin olive oil |
2 cup | Cherry Tomatoes (halved) |
227 gm | Arugula |
1/2 cup | Roasted red peppers, canned |
1/4 avocado(s) | Avocado |
8 tbsp | Balsamic Vinaigrette |
1. For stovetop:
2. On a grill:
3. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes.
4. Arrange arugula on a platter. Thinly slice steak on the diagonal, across the grain.
5. Arrange over arugula, then toss remaining ingredients on top. Drizzle dressing on top and serve.
Steak
is a good source of B12 which is important in keeping homocysteine in a healthy range!
Meat | 1.5 |
Vegetables | 4.0 |