FITNESS COLLEGE

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   Red Meat Recipes  

Please enjoy one of the many delicious recipes listed in this section of the campus cafeteria. Many of these recipes were created by readers like yourself, others by searching the internet for something tasty, while others by one of the FitnessCollege.com professors. This page will continuously be updated with tasty new recipes, so check back often.

Peppercorn Seared Steak Salad
by Chef Aimee Hunter


Ingredients:
4-6 oz. Filet Mignon or Top Sirloin (lean cut)
1 oz. fresh ground black pepper
1 oz. sliced red onion
1 oz. crumbled blue cheese
2 oz. sliced vine-ripened tomato
2 cups arugula and/or spinach
2 Teaspoons balsamic vinegar
Sea salt
Light or no-calorie cooking spray

Directions:
Sprinkle black pepper on a small plate with a little sea salt. Place the meat onto the plate and coat both sides of the steak.

Bring a small pan to medium-high heat on the stovetop.  (you can also choose to grill the steak)

Spray the pan with the cooking spray. When the pan just starts to smoke, gently lay the steak in the pan on one side. Sear for approximately 1-2 minutes for medium rare and 2-3 minutes for medium. Flip and repeat with the other side. After reaching the desired temperature, place the meat on a cutting board to cool just a bit.

In a small bowl, combine the arugula and/or spinach, tomato, onion, blue cheese and balsamic vinegar (optional). Toss a few times and place in a serving dish.

Slice the steak into thin strips and lay on top of the salad. It is fine if the steak is still slightly warm, as this will help wilt the greens.

Use more salt and pepper if desired.
 

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