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STEAK IN LETTUCE CUPS

Serves : 4
INGREDIENTS
  • 1/2 cup plus 2 tablespoons Galeos Miso Caesar Dressing divided
  • 1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Napa Valley organic olive oil
  • 1 large clove Melissa’s organic garlic minced
  • 4 ounces organic baby spinach washed but not dried
  • 8 medium organic strawberries hulled and halved
  • 1 head Organic Selects living green butter lettuce 8 large outer leaves washed and dried
  • 1 small bunch basil
  • 1/2 small avocado cut into 8 slices
  • 2 tablespoons French’s crispy fried onions
  • Fini balsamic glaze
DIRECTIONS

Season both sides of steaks with salt and pepper.  Heat olive oil in a large, heavy skillet over medium heat.  Add steaks and cook 90 seconds on each side for rare, two minutes on each side for medium rare.  Transfer to a cutting board and allow to rest for five minutes while you cook the spinach and strawberries. Slice perpendicular to the striation lines into 1/2 inch thick slices to yield at least 16 pieces.

Add minced garlic and spinach to the pan, toss to wilt, about two minutes, cooking in batches if necessary.  Transfer to a dish with tongs.  Add strawberry halves, cut side down, and cook one minute.  Remove from heat and cut each half in half.

Assemble the lettuce cups.  Arrange 8 pieces of lettuce on a platter.  Layer on each lettuce cup one large or two small basil leaves, a generous spoonful of spinach, one slice avocado, steak slices, and strawberry quarters.  Drizzle each with balsamic glaze and sprinkle a few small pieces of fried onion on top.  Serve immediately.

2 lettuce cups contain:

Calories

270

Fat

16g

Saturated Fat

5g

Trans Fat

0g

Cholesterol

50mg

Sodium

320mg

Total Carbohydrate

1g

Dietary Fiber

3g

Sugars

4g

Protein

47g

Vitamin A

32 percent DV

Vitamin C

34 percent DV

Calcium

4 percent DV

Iron

19 percent DV