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aerial view of a white bowl of steak salad with lemon tarragon vinaigrette

Steak Salad with Lemon Tarragon Vinaigrette

Course Salad
Cuisine American
Keyword steak salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 324 kcal

Ingredients

  • 3 oz grilled lean steak sliced
  • Nonstick cooking spray
  • sea salt and ground black pepper to taste
  • 2 cups baby spinach raw
  • ½ cup mushrooms sliced
  • ⅓ cup carrots sliced
  • ½ cup cucumbers sliced
  • 1 medium tomato diced

1 tbsp. Lemon Tarragon Vinaigrette salad dressing:

  • ¼ cup lemon juice fresh
  • ¼ cup shallot finely chopped
  • 6 sprigs fresh tarragon leaves chopped
  • 4 tsp. Dijon mustard NSA and no wine added for Sugar Free 3
  • ¼ tsp. sea salt
  • ¼ tsp. ground black pepper
  • 6 Tbsp. extra-virgin olive oil

Instructions

Steak Salad

  1. Preheat grill (or broiler) to high.

  2. Place beef on broiler pan that is lightly coated with spray. Season beef with salt and pepper (if desired).

  3. Grill (or broil) beef for approx. 4 to 5 minutes on each side for medium-rare, 6 to 7 minutes on each side for medium, or to desired doneness.* Cut into four even pieces.

  4. Let beef rest for 5 minutes before serving.

Lemon Tarragon Vinaigrette

  1. Combine all ingredients and mix together.

  2. Drizzle over salad.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.