For this week’s Our Harvest Coop Newsletter, I’ve decided to share a delicious salad recipe.  I made this one up when I was searching for something different to do with a bottom round steak I had in the fridge.  I wanted the right combination of savory and sweet flavors without going crazy and I definitely found it.

These days, it seems like we’re waiting for a good deal to buy meat. When I was younger, my parents refused to buy meat until it was under $2.00 a lb. Times have changed and some days we’re just hoping it will get under $4.00 a lb! But the price you pay depends most on which cut of meat you get. For us, the most affordable cuts are tri-tip steaks and bottom round steaks. Tri-tip is succulent and easy to chew and usually just a tad more expensive than the round, but it’s definitely cheaper than flank steak! Bottom round is a bit tougher to chew, but going at it with a meat mallet always does the trick.

Warm Curried Beef Salad
Servings: 2
PointsPlus Per Serving: 6

Ingredients

  • 6 oz raw beef bottom/top round, lean and trimmed, 7 PP
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/4 tsp chili powder
  • dash of salt and pepper
  • 3 handfuls leaf lettuce mix (you can throw some spinach in there too)
  • 1 medium carrot
  • 1/2 tomato, diced (optional)
  • 2 oz reduced fat feta cheese, 4 PP
  • 2-3 tbsp low-fat garlic-based vinaigrette (like the House dressing from Aldi), 1 PP

Directions
1. Warm up a cast iron grill pan with just a spray of Pam over medium-low heat. Mix together your spices and rub it on both sides of the beef. Then, cook the beef. It should take around 3-6 minutes per side depending on it’s thickness.

2. While it’s cooking, wash your lettuce, slice up your carrot (diagonal cuts make this aesthetically appealing!) and put into a big bowl.

3. Once the beef is done cooking, slice up diagonally into 1-1.5 inch long pieces and throw into salad bowl. Sprinkle feta cheese over top and pour in the vinaigrette. Mix up with salad tongs. You can serve immediately or put it into a tupperware container for lunch later!

I’ve been able to find the bottom round beef steaks for around $3.50-$3.86 per pound. Since we’re using only 6 oz here, that’s less than $1.75. We’ll round that to $1.50. Depending on where you get your salad from, you can pay anywhere from $2-4.00 for a half pound of leaf lettuce. Since we’re using 3 handfuls, let’s call that $2.00 for quality lettuce in this dish. Feta cheese? Maybe 75 cents for 2 oz and 15 cents for a carrot. 3 tbsp of low-fat vinaigrette? I’d say around a quarter (since I get mine from Aldi!)

COST:
$1.50 – Beef
$2.00 – Leaf Lettuce mix
$1.15 – Cheese, carrot and vinaigrette

$4.65 – TOTAL COST
$2.32 – COST PER PORTION

I’d call that a deal. You would definitely find yourself paying close to $7 or $8 if you were purchasing this salad at a restaurant. Now you’ll be saving over $5 PER PORTION! That’s $10 you’ve saved for the whole meal. $10 you can put towards that vacation you’ve been wanting to go on, right?