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Recipe: beef & heirloom tomato salad with balsamic syrup

beef & heirloom tomato salad with balsamic syrup recipe image
Beef & heirloom tomato salad with balsamic syrup serving suggestion

beef & heirloom tomato salad with balsamic syrup

Thyme-rubbed steaks are quickly skillet-cooked and then sliced to serve atop this easy salad of arugula and tomatoes.


  • 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons minced garlic
  • 4 cups arugula leaves, torn into pieces
  • 6 small heirloom tomatoes (2 each red, green and yellow), sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan shavings
  • 1 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons olive oil


  1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
  2. Meanwhile, press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.

Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition information per serving: 311 Calories; 13g Total Fat; 4g Saturated Fat; 7g Monounsaturated Fat; 68mg Cholesterol; 748mg Sodium; 18g Total carbohydrate; 27g Protein; 3.8mg Iron; 5.3mg Niacin; 0.6mg Vitamin B6; 97.5mg Choline; 4.3mcg Vitamin B12; 6.5mg Zinc; 36.9mcg Selenium; 2g Fiber.