Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree Recipe

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Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree
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Ingredients
26
Count
Nutrition
335
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
  2. Marinade - Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
  3. Balsamic glaze - As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
  4. Pea Puree - Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
  5. Salad - Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete - Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
  6. OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.46 Kcal (1405 kJ)
Calories from fat 137.24 Kcal
% Daily Value*
Total Fat 15.25g 23%
Cholesterol 58.43mg 19%
Sodium 894.48mg 37%
Potassium 456.77mg 10%
Total Carbs 24.51g 8%
Sugars 11.41g 46%
Dietary Fiber 5.94g 24%
Protein 23.64g 47%
Vitamin C 8.4mg 14%
Iron 3.9mg 22%
Calcium 125.9mg 13%
Amount Per 100 g
Calories 106.85 Kcal (447 kJ)
Calories from fat 43.72 Kcal
% Daily Value*
Total Fat 4.86g 23%
Cholesterol 18.61mg 19%
Sodium 284.91mg 37%
Potassium 145.49mg 10%
Total Carbs 7.81g 8%
Sugars 3.63g 46%
Dietary Fiber 1.89g 24%
Protein 7.53g 47%
Vitamin C 2.7mg 14%
Iron 1.3mg 22%
Calcium 40.1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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