One of my favorite seminars from the Food and Wine Conference this year was host by Beef. The seminar focused on educating the attendees that beef doesn’t have to be tied to unhealthy diets. Many people commonly think of hamburgers and decadent meals when they think of beef, which is why many are told to exclude it from their meals.
However, lean beef can be part of a delicious, balanced diet that can lead to a healthy lifestyle. Preparing lean beef with vegetables and whole grains can be a great source of protein and vitamins that are needed as part of a daily diet.
I felt inspired to make a dish that would taste great and work well as part of a packaged meal, perfect for school or work lunches. Feel free to add any of your favorite vegetables to the dish!
- 3/4 lb top sirloin steak
- 1 bag of baby spinach
- 1 bundle carrots
- 1 bundle radishes
- 20 cherry tomatoes
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- shaved Parmesan cheese
- Preheat a grill pan over medium high heat, and the oven to 300F.
- Lightly grease the grill pan, and lightly salt and pepper both sides of the steak. Grill the steak for 2 minutes on each side, then put the grill pan in the oven. Bake in the oven for 20 minutes.
- Remove the steak from the oven, and let it sit for 5 minutes.
- While the steak bakes, remove the carrots and radishes from their leaves. Rinse the veggies and pat dry.
- Trim off the outer layer of the carrots, and then slice the radishes and the carrots into thin circles.
- In a small bowl, whisk the vinegar, oil, salt, pepper, and powder together.
- Thinly slice the steak, and dress the salad with the veggies, steak, vinaigrette, and cheese.