Ingredients
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1,1/2
-
1
-
4,1
-
3,1/2
-
4,1
-
1 1/2,1
-
1/2
-
-
-
-
-
-
-
-
Directions
A few of my favorite grilled meat salads are Grilled Balsamic Steak with Tomatoes and Arugula, Blackened Chicken Fiesta Salad, and Cheeseburger Salad.,This was made with lean sirloin, cooked on a grill pan, outdoor grill, or in a large skillet. The gluten-free quinoa pasta was from Tru Roots, it cooks al dente and tastes just like regular pasta. I was very impressed! If you prefer, make this with whole wheat pasta instead.
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Steps
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1
Done
|
Season Steak With Salt and Pepper to Taste |
|
2
Done
|
For the Caramelized Onions: Cut Onions in Half and Thinly Slice Short End. Add 1 Tbsp Olive Oil to a Nonstick Skillet and Add the Onions. Add Salt, Paprika, and Balsamic Vinegar and Cook on Medium-Low to Low Heat Until Onions Are Tender, Transparent, and Slightly Brown, About 30 to 35 Minutes, Stirring Occasionally. |
|
3
Done
|
Meanwhile, Cook Pasta According to Package Directions. Drain and Set Aside in a Large Work Bowl and Let Cool. |
|
4
Done
|
While the Pasta Is Cooling, Heat a Grill Pan Over High Heat and Spray With Cooking Spray or Preheat the Broiler to High. |
|
5
Done
|
Cook the Steaks About 3 to 4 Minutes on Each Side For Medium Rare, or Longer to Your Desired Likeness (until a Thermometer Inserted in the Center Registers 145f For Medium Rare, 160f For Medium, or 165f For Well Done.) |
|
6
Done
|
Let Stand For 10 Minutes, Then Slice Into Thin Strips. |
|
7
Done
|
Add the Arugula, 4 Teaspoons Olive Oil, 1 1/2 Tbsp Balsamic, Salt and Pepper to the Bowl With the Pasta and Toss. |
|
8
Done
|
Add the Caramelized Onions, Toss Well and Divide Between Four Plates, About 1 1/2 Cups Each. Top Each With 3 Oz Steak and Shaved Parmesan. Eat Right Away. |
