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My husband and I frequent a certain steakhouse now and then and they happen to include the fat and calorie content for each dish on the menu. I can’t help but compare everything before ordering.
Every single time.
My poor husband has to sit there listening to me tossing around all these numbers in amazement as if I’m actually considering ordering these items. It can be shocking to see the nutritional breakdown of restaurant meals. One of their “House Favorites” is a chicken dish that packs a whopping 47 grams of fat! It seems most restaurants smother chicken in some sort of cheesy or butter laden sauce that push the fat and calorie content into the stratosphere. Then, there’s the steak. I always get a little thrill when I see how fantastically low in fat and calories a 6 ounce piece of grilled sirloin steak is. After I’ve thoroughly gone over all the other choices and made sure my husband is informed of their nutritional value, I always order the grilled sirloin. I’m a fun date.
Our family has been seriously involved with the sport of water polo for more than 12 years. Our two youngest boys (#3 and #4) played nearly year round, filling in with swim team during the spring. As an experienced water polo mom, I can say that it is easily one of the most hard core sports out there. I’m talking three hour practice sessions, twice a day, to get ready for a new season. At tournaments, they can play three to four games in one day. Swimmers and water polo players require a lot of highly nutritional foods to fuel these intense workouts and the non-stop nature of the sport. Incorporating beef into their diets has always been a sure fire way for me to know these needs are being met. A lean cut, like sirloin, packs a serious nutritional punch without breaking the fat and calorie barriers my husband and I try to set for ourselves.
In honor of beef in all it’s glory, I’m sharing this quick and easy meal that includes lean steak, iron and calcium rich leafy greens, creamy fresh mozzarella, and it’s all topped off with a simple balsamic vinaigrette.
Simple grilled steak, is just that, simple. It needs very little to taste amazing. A drizzle of olive oil, some garlic pepper, and sea salt is plenty.
Be sure to oil and season both sides of the steak. The olive oil will help it grill nicely.
Pop it on your grill for about 6 to 8 minutes per side, depending on the thickness of your steak. I was going for medium rare. When the steaks are cooked to your liking, remove them to a cutting board and let them sit while you whip up the remainder of the meal. Don’t turn the grill off quite yet.
Place the spinach in a large bowl and scatter it with slices of fresh mozzarella and chopped fresh basil. Mix up the balsamic vinaigrette and pour it over the mixture, tossing lightly.
Throw the flatbread on the hot grill for just a minute or two, per side, till warm and toasty.
Slice the steak.
Layer it up on the grilled flatbread for a totally wholesome, healthy, protein packed meal.
- 1 pound boneless steak sirloin, New York strip, or other similar cut
- 1 to 2 tablespoons olive oil
- 1-1/2 teaspoons garlic pepper
- 1-1/2 teaspoons sea salt
- 2 cups packed fresh baby spinach
- 1/4 pound fresh mozzarella cheese sliced
- 2 tablespoons chopped fresh basil
- 4 pieces of flatbread or naan
For the Balsamic Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon sugar
- 1/4 teaspoon minced garlic
- Salt and fresh ground pepper to taste
- Drizzle both sides of steaks with olive oil and season with garlic pepper and salt. Grill on outside grill or stove-top grill pan for approximately 6 to 8 minutes per side, depending on thickness. Internal temperature should be in the 135 degree (medium rare) to 145 degree (medium) range. Remove steaks from grill and allow to sit for 5 to 10 minutes before slicing.
- Meanwhile, in a small bowl combine all ingredients for balsamic vinaigrette. Set aside.
- In a large bowl combine spinach, cheese and basil. Drizzle with balsamic vinaigrette and toss lightly to distribute dressing.
- Place flatbread on grill and cook for about 1 to 2 minutes on each side till lightly toasted.
- Carve steaks into slices. Top flatbread evenly with spinach mixture and steak slices and serve.
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