This low-cal, low-carb main dish salad of grilled beef, sweet red onions, and balsamic vinaigrette over tender greens is quick and easy to make on busy weeknights.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For vinaigrette, in a screw-top jar combine oil, vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of steak. Press thyme and rosemary onto both sides of the steak. Brush both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.

Instructions Checklist
  • Grill steak on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) For last 10 minutes of grilling, place onions on grill rack beside meat. Grill onions until tender, turning once.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Divide mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak and onions atop mesclun. Drizzle with the reserved vinaigrette. Top with cheese and tomatoes. Makes 4 servings.

Nutrition Facts

266 calories; 16 g total fat; 5 g saturated fat; 59 mg cholesterol; 373 mg sodium. 9 g carbohydrates; 2 g fiber; 22 g protein; 72 RE vitamin a; 17 mg vitamin c; 40 mg calcium; 4 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 4
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Rating: 5 stars
This is a long time family favorite - discovered several years ago in the BH&G 15 Minutes or Less Low-Carb recipes book. Relatively quick and easy and very tasty. We follow the recipe as is - would not change a thing! It also makes a great salad in a jar for work lunches.