5 Star, Skinny Steak Salad with Dreamy Pomegranate-Balsamic Reduction Sauce
Ingredients
- 1 teaspoon olive oil
- 2 shallots, chopped fine or ¼ cup onions, chopped fine
- 1 large garlic cloves, minced
- ⅓ cup pomegranate-blueberry juice, see shopping tips
- ⅓ cup balsamic vinegar
- 2 tablespoons reduced-sugar raspberry preserves, see shopping tips
- 4 cups field greens or spring mix
- 1 cup fresh blueberries
- ¼ cup fresh pomegranate seeds or chopped fresh strawberries, see shopping tips
- 1 pound lean top sirloin, or filets, cut into 4 pieces, see shopping tips
- ½ teaspoon salt
- Fresh ground pepper, to taste
- ¼ cup (1 oz.) fat-free feta cheese, see shopping tips
Instructions
- Heat olive oil in a small nonstick saucepan. Add shallots or onions and cook until soft and wilted, not browned (about 2 minutes). Add garlic and stir for 30 seconds. Add pomegranate-blueberry juice, preserves, and vinegar. Increase heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10 minutes). It should get thick and syrupy.
- Meanwhile, preheat broiler. Pat steaks dry and sprinkle with little salt and pepper on both sides of steaks. Broil to the desired level of doneness. For medium-rare, cook about 3 minutes per side; for medium, cook about 3½ minutes per side; for medium-well, about 4 minutes per side.
- To serve: Divide greens among 4 plates. Top each with a piece of steak. Divide and sprinkle around each some blueberries and pomegranate seeds or strawberries. Drizzle warm sauce all over top of steak and greens. If sauce is too thick, stir in a tablespoon or so of pomegranate-blueberry juice before drizzling. Sprinkle each with 1 tablespoon fat-free feta cheese.
Nutrition
Serving: 4ouncesCalories: 271kcalCarbohydrates: 22gProtein: 28gFat: 6gSaturated Fat: 2gCholesterol: 50mgSodium: 231mgFiber: 2gSugar: 13gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6