Balsamic Steak Salad

Here is another delicious fixed approved recipe. 4 cups is equal to 3 greens, 1 red, and 1 tsp. Enjoy!

Ingredients

4 (5-6oz) raw extra-lean beef tenderloin steaks, trimmed (3/4-inch thick)

1 tsp sea salt or Himalayan salt

½ tsp. ground black pepper

4 tsp olive oil

½ cup balsamic vinegar

8 cups mixed salad greens

2 cups sliced red onion

2 cups cherry tomatoes, cut in half

Directions

1. Season steaks with salt and pepper. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add steaks; cook for 3 minutes on each side for medium rare, or to desired doneness. Remove steaks from pan; keep warm by covering with aluminum foil.
4. Add balsamic vinegar to skillet. Bring to a boil. Reduce heat to low; gently boil for 3-5 minutes, or until vinegar thickens into a glaze.
5. Cut each steak into 1/4 –inch thick slices. Set aside.
6. Place 2 cups of mixed greens, ½ cup onions, and ½ cup tomatoes on each serving plate. Top with steak slices; drizzle evenly with balsamic glaze.