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    You are in: Home / Recipes / Solo Mediterranean Steak Salad Recipe
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    Solo Mediterranean Steak Salad

    Solo Mediterranean Steak Salad. Photo by Bill Hilbrich

    1/1 Photo of Solo Mediterranean Steak Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Bill Hilbrich's Note:

    This one dish meal, served with a starch would make a dinner for one, or a light lunch for two. If Beef Chuck Boneless Eye Steak is not available, Sirloin would be my second choice.

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    Units: US | Metric


    1. 1
      Put green beans, sliced tomatoes, artichoke hearts, and garlic into a shallow pasta bowl.
    2. 2
      Cover both sides of the steak with the salt and pepper.
    3. 3
      Pour a small amount of the olive oil on the both sides of the steak, and pour the rest on the vegetables.
    4. 4
      Place the steak in a hot non-stick (I like Cast Iron) frying pan, and cook 3 1/2 minutes per side.
    5. 5
      Remove the steak and allow to rest for 3 minutes, then cut into bite size pieces.
    6. 6
      While the steak is resting, add the vermouth to the pan, scrape up the brown bits, and then add the vegetables.
    7. 7
      Stir the vegetables until warm, but stop before the tomato gets soft, and then return to the pasta bowl.
    8. 8
      Add the steak pieces to the vegetables and top with the feta cheese.
    9. 9
      I suggest serving with Solo Hot Potato Wedges, Solo Hot Potato Wedges.

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    Nutritional Facts for Solo Mediterranean Steak Salad

    Serving Size: 1 (266 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 323.0
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 7.5 g
    Cholesterol 33.3 mg
    Sodium 1194.1 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 5.1 g
    Sugars 4.7 g
    Protein 8.7 g

    The following items or measurements are not included:

    chuck eye steak

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