Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Yogurt | 170g plain Greek | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons molasses
- 1 teaspoon salt, divided
- ⅛ teaspoon ground black pepper
- 12 ounce boneless sirloin steak
- ½ teaspoon cracked black pepper
- ⅓ cup low-fat buttermilk
- ¼ cup light sour cream
- 1 teaspoon garlic powder
- 1 teaspoon cider vinegar
- 1 head iceberg lettuce, chopped (about 8 cups)
- 1 x 10½ ounce can chickpeas, drained and rinsed
- 1 pint grape tomatoes, halved
- 1 small cucumber, sliced
- 1 cup sliced red onion
Directions
Combine the balsamic vinegar, molasses, ½ teaspoon of the salt and the ground black pepper in a large bowl.
Add the steak and turn to coat; let stand 5 minutes.
Coat a grill pan or rack with cooking spray and heat over medium high.
Grill the steak 4 to 5 minutes on each side (for medium-rare if the steak is ½ inch thick), or until cooked to desired degree of doneness.
Let the steak rest 5 minutes, then cut it across on an angle into very thin slices.
Meanwhile, combine the cracked black pepper, buttermilk, sour cream, garlic powder, cider vinegar, and remaining ½ teaspoon of salt in a bowl; mix well.
Toss the lettuce, chickpeas, tomatoes, cucumber, onion and dressing together.
Place ¼ of the salad on each plate and top with the steak slices.