It seems that we are skipping Spring entirely this year and jumping right into Summer.
While I cannot say that I am completely stoked for the insanely high heat of the San Fernando Valley, I can attest to the fact that I LOVE me a brilliantly crafted summer salad. And steak. My apologies to all the vegetarian readers out there, but honestly, who doesn’t LOVE steak?! Below you will find a super simple (and HEALTHY) recipe for both.
What You’ll Need:
For the Filets-
4-6 Top Sirloin Filets (1-2 lbs)
Salt and Pepper to taste
For the Salad-
2 cups Seedless Watermelon
1/2 Medium Red Onion
2 cups Heirloom Tomatos (or Baby Heirloom Tomatos)
1/4 cup Fresh Herbs
1/2 cup Reduced Fat Feta Cheese
1tbs Grape Seed Oil
Salt to taste
How to Make It Happen:
For the Steak – Coat both sides of each filet with olive oil (a teaspoon or less per filet will do the trick). Sprinkle (again, both sides) with salt and pepper and place in skillet above med/high flame. Allow to cook for approximately 6-8 minutes on each side or until desired “doneness” has been reached.
For the Salad – Cut watermelon into 1/2 inch cubes, dice tomatoes into bite-size chunks and finely chop both the herbs and red onion. Combine all items with feta and grape seed oil, adding just a touch of salt to bring out the flavors of each ingredient.
Nutritional Information –
4oz filet = 170 calories
1cup salad = 80 calories