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Peppered Steak Salad with Balsamic-Parmesan Dressing

19 Ratings
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Serves: 4

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All you need:

  • 1 (12 oz) boneless New York strip steak
  • Coarsely ground Hy-Vee black pepper
  • 1/2 c. light balsamic vinaigrette
  • 1/4 c. Hy-Vee shredded Parmesan cheese
  • 1 (16 oz) pkg Earthbound Farms herb blend lettuce
  • 2 Hy-Vee large eggs, hard-cooked, peeled and sliced
  • 1 c. halved cherry tomatoes
  • Hy-Vee croutons, optional

All you do:

  1. Season steak with black pepper. Grill to desired doneness. Let stand 5 to 10 minutes before slicing into thin strips.
  2. Meanwhile, combine balsamic vinaigrette with Parmesan cheese. Set aside.
  3. Arrange one-fourth of the salad blend in each of 4 salad plates. Top with strips of steak, egg slices and halved cherry tomatoes. Drizzle with vinaigrette. Sprinkle with croutons, if desired.

Daily Values:

130% vitamin A 15% calcium
90% vitamin C 35% iron

Nutrition Facts per serving:

Calories: 290 Protein: 23g
Carbohydrate: 9g Saturated Fat: 6g
Cholesterol: 145mg Sodium: 970mg
Dietary Fiber: 2g Sugars: 4g
Fat: 18g Trans fats: 0g
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