Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 428kcal 21%
Fat 32g 49%
Saturated Fat 8g 40%
Carbohydrates 10g 3%
Fiber 2g 8%
Sugar 5g 10%
Protein 24g 48%
Cholesterol 77mg 25%
Sodium 598mg 24%

Percent Daily Values are based on a 2,000 calorie diet.

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Steak Carpaccio Salad

Name: Steak Carpaccio Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 tablespoons (25g) capers, drained, rinsed, and chopped; 2 teaspoons (10ml) whole grain mustard; 1 tablespoon (15ml) juice from half a lemon, the other half cut into wedges; 3 tablespoons (45ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3 ounces arugula leaves (about 3 cups loosely packed; 85g); 1 1/2 ounces (45g) red onion, very thinly sliced; 4 to 6 ounces (115 to 170g) leftover cooked steak, sliced as thinly as possible; 1 ounce (30g) Parmigiano-Reggiano, shaved with a vegetable peeler

Prep 10m

Total 10m

This flavorful Steak Carpaccio Salad combines thinly sliced leftover steak with tangy capers, whole grain mustard, and lemon juice, all drizzled with extra-virgin olive oil. Served over a bed of peppery arugula and topped with thinly sliced red onion and shaved Parmigiano-Reggiano, it's a delicious and easy-to-make meal.

Nutrition Facts

Steak Carpaccio Salad

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