Balsamic beef salad - Healthier. Happier.

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  • 2 tablespoons balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 500g lean beef, trimmed of fat
  • 2 tablespoons freshly squeezed orange juice or unsweetened orange juice
  • 4 cups (150g) mixed salad or baby spinach leaves
  • 420g can cannellini beans or butter beans, rinsed and drained
  • 2 Lebanese cucumbers, sliced into half moons
  • ½ red onion, peeled and finely sliced
  • ½ cup (80g) drained fat-free semi-sundried tomatoes, chopped
  1. Combine balsamic vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish. Add steaks, turning to coat with the marinade.
  2. Add orange juice to remaining vinegar mixture, cover and refrigerate beef for as long as time permits, from 30 minutes to overnight.
  3. Spray a griddle or large non-stick frypan with oil and place on medium to high heat.
  4. Drain steaks well and discard marinade. Grill for 3 minutes each side or until cooked to your liking.
  5. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
  6. Place salad leaves, beans, cucumber, onion and tomatoes in a large bowl. Pour over orange juice dressing and toss to combine.
  7. Top with steak and serve immediately.

Alternatives

  • Tuna, shredded chicken can be used instead of beef

Storage Suggestions

  • Meal should be served immediately.

Equipment List

  • cup
  • non-metal dish
  • griddle or non-stick pan
  • sharp knife
  • bowl
  • board
  • serving plates

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information


425g Quantity per serving Quantity per 100g
Energy 1709J 402kJ
Protein 50g 12g
Fat, total 8.5 2.0g
— Saturated 2.6g 0.6g
Carbohydrate 17.4g 6g
— Sugars 13.6g 3.2g
Fibre 13.2g 3.1g
Sodium 488.6mg 115.0mg
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