Sonoma Ranch Steak Salad




Sonoma Ranch Steak Salad

Sonoma Ranch Steak Salad
Total Recipe Time:  30 to 35 minutesChilling Time:  30 minutes
Makes 6 servings


3 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)3 cups loosely packed fresh spinach1-3/4 cups frozen butter beans, thawed2 tablespoons fresh lemon juice1 clove garlic, chopped1/2 teaspoon freshly ground black pepper3 tablespoons extra-virgin olive oil, divided1 pint red and yellow cherry, grape or teardrop tomatoes, cut in half or quartered, if large1/2 cup feta cheese, crumbled1/2 cup Kalamata olives, cut in half3 tablespoons thinly sliced fresh basil1 teaspoon red wine vinegarFresh basil (optional)Rub:1 tablespoon smoked paprika1 tablespoon finely chopped fresh rosemary3/4 teaspoon grated lemon peel1 clove garlic, minced1/4 teaspoon freshly ground black pepper


  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.
  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.


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.Cook's Tip:  One can (15 ounces) butter beans, drained, may be substituted for frozen butter beans.Cook's Tip:  To thinly slice fresh basil, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise at close intervals with sharp knife.
Nutrition information per serving: 361 calories; 20 g fat (6 g saturated fat; 11 g monounsaturated fat); 75 mg cholesterol; 481 mg sodium; 16 g carbohydrate; 3.8 g fiber; 29 g protein; 5.4 mg niacin; 0.8 mg vitamin B6; 4.4 mcg vitamin B12; 4.6 mg iron; 37.4 mcg selenium; 7.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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