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New York Strip Steak Salad

(Gluten-Free, Gout-Friendly)

New York strip steak salad

Ingredients

A 3-ounce serving of the best steak possible is the centerpiece of this large salad. Cook the steak on an indoor, two-sided contact electric grill.

  • About 1 pound New York strip steak, about 1 inch thick

  • 6 cups shredded romaine lettuce

  • 1 small cucumber, peeled, seeded, and chopped

  • 4 radishes, sliced

  • 2/3 cup slivered red onion

  • 1 cup halved grape tomatoes

  • 2 ribs celery, sliced

  • 2 cups steamed and chilled broccoli florets

Directions

Heat grill to high. Rub a New York strip steak with crushed black pepper. Grill steak to desired doneness—about five minutes for rare (internal temperature of about 130 degrees) to eight minutes for well-done (160 degrees). Let steak rest before slicing.

Arrange vegetables on four dinner plates. Spray lightly with olive oil and vinegar or use a light bottled vinaigrette dressing. Slice steak on a diagonal, trimming any fat. Divide equally among salad plates. Top with herbed horseradish cream sauce and serve.

Serves 4

Without the salad dressing, each serving contains about 270 calories, 28 g protein, 14 g fat, 75 mg cholesterol, 4 g fiber, 94 mg sodium, and 9 g carbohydrates.

Herbed Horseradish Cream Sauce

Ingredients:

  • 1/4 cup low-fat sour cream

  • 1 tablespoon prepared horseradish

  • 1 tablespoon parsley, cilantro, or other fresh herb

Directions

Mix all ingredients in a small bowl. Drizzle on steak.

Serves 4

Each serving contains about 23 calories, less than 1 g protein, 2 g fat, 6 mg cholesterol, less than 1 g fiber, 19 mg sodium, and 1 g carbohydrates.

To make this recipe gluten-free, use only spices or condiments that are gluten-free.  Read food labels carefully and contact the company if you have any questions.

This recipe is gout-friendly because it contains some food moderate in purines. Meat, poultry, and fish intake should be limited to 1-2 servings per day.


Online Medical Reviewer: Averett, Jennifer, RD
Last Review Date: 03/25/2013
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