Low Calorie Warm Steak Salad with Seared Tomato Vinaigrette #SundaySupper

Enjoy a lean pan-seared strip roast steak on top of a bed of crisp, fresh greens and seared tomatoes drizzled with a warm red wine vinaigrette for 214 calories a serving.

Salad is perfect for dinner. Make in under 20 minutes. Easy, healthy and quick recipe

Today I am featuring a Warm Steak Salad with a Seared Tomato Vinaigrette for a healthy and low calorie dinner recipe. This may be a salad, but it is also a meal. One of the best ways to enjoy something you love, like steak, is to enjoy a little on a salad filled with fresh, crisp greens. Make the majority of your meal vegetables and add a little of the flavor you are craving. Keep the dressing simple and watch the oil that can add mounds of calories to your dressings.  That way you can enjoy a lean beef dinner with only 214 calories.


5 Weight Watcher Smart Points and a great meal.

A good cut of beef doesn’t need to be loaded with spices. I season mine simply with salt, pepper and Chinese five spice. Last year I stumbled upon a great partnership between steak and Chinese five spice with my Asian Beer Marinated Beef. It perks up any beef dish without giving it an Asian spin, unless you want an Asian spin, of course. I even put it in my gravy at Christmas time. The spice perks it right up. My other must have ingredient for this salad is blue cheese, good blue cheese. I splurge on a favorite of ours. I am only using one ounce, so it better be a good ounce packed full of flavor.

The steak is perfectly cooked in minutes. Love that it is low carb and perfect for dinner.

Warm Steak Salad with Seared Tomato Vinaigrette visits nicely into my New Years word! I don’t make resolutions anymore, but I pick a word that reminds me of something I am trying to achieve. That becomes my New Years word, and this year it is perspective. You all know I am a stress and emotional eater, and 2016 was loaded with stress between the surprising loss of my Father in law and my husband losing his job. I need to keep it all in perspective or I will eat us out of house and home. Sure some bad things happened, but a lot of good happened too. Frankly, things could be worse. Perspective is key. A friend of ours 8 year old son was recently diagnosed with leukemia. Whenever we visited in the hospital, they were upbeat and living in the moment. Things like that remind me to have perspective. I think that word also fits into eating healthy. Keep my goals in perspective. Remember I can still eat whatever I want just in moderation. Keep a positive perspective on life and food. I think that will continue to keep me heading down the right path to health.

My friends at Sunday Supper are devoting today to healthy beef recipes. You will find a lot more healthy inspiration to enjoy a little red meat in your diet. Isn’t it fun to see healthy recipes from someone else’s perspective. Ha! Just had to get it in again.

Healthy beef recipe, 214 calories. Best dinner salad.

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Low Calorie Warm Steak Salad with Seared Tomato Vinaigrette

5 Weight Watcher Smart Points and a great meal.

Warm Steak Salad with Charred Tomato Vinaigrette

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 People
Calories 214 kcal
Author Christie Daruwalla


  • 12 oz. Strip steak lean only
  • 3/4 tsp. kosher salt divided
  • 1/4 tsp. fresh ground black pepper
  • 1/4 tsp. Chinese Five Spice
  • 2 tbsp. grape seed oil divided
  • 3 Roma tomatoes 1/2 inch thick slices
  • 3 tbsp. red wine vinegar
  • 1/2 tsp. Dijon mustard
  • 3 cups baby arugula
  • 3 cups baby spinach
  • 1/4 cup cilantro leaves
  • 1 oz. blue cheese crumbled
  • 1/2 cup thinly sliced onion


  1. Rub steak all over with ¾ tsp. salt, pepper and Chinese five spice. Let sit for 30 minutes.

    Heat cast-iron skillet over medium-high heat. When very hot, add 1 tsp. oil.

    Add steak cooking 3 minutes per side for medium-rare.

    Place on a cutting board and tent loosely with foil.

    Add remaining oil to skillet.

    Place tomatoes slices flat into the skillet and sprinkle with remaining ¼ tsp. kosher salt.

    Cook for 1 minute then flip over and cook for 1 minute on the other side.

    Turn down heat to medium and stir in vinegar and mustard. Cook for 2 minutes. Season with salt and pepper to taste. Take off heat.

    Cut steak against the grain into thin slices.

    Place arugula, spinach, cilantro and onion onto a plate.

    Layer tomatoes on top.

    Top with steak slices and crumbled blue cheese.

    Drizzle with the pan dressing.

Recipe Notes

I calculated 5 Weight Watcher smart points

Nutrition Facts
Warm Steak Salad with Charred Tomato Vinaigrette
Amount Per Serving
Calories 214 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,


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214 Calories/Low Carb/5 Weight Watcher Smart Points/ Healthy/Dinner Salad Recipe

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.


  1. Charlotte Moore says
    Beautiful and yummy looking.
  2. This sounds delicious! I love steak salads and your vinaigrette sounds perfect with it!
  3. I love blue cheese on my steak salads too Christie. I love the roasted tomato vinaigrette you used.
  4. This looks so great- I love steaks on salad!


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