Romaine Peppercorn-Steak Salad

Romaine Peppercorn-Steak Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The All-Natural Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Tara Donne.

Author Jackie Newgent says, "This scrumptious entrée salad recipe was inspired by one I used to enjoy when visiting Chicago’s Gibsons Bar & Steakhouse back when I was 20-something. My cousin Monica and I often shared their large helping. I no longer live in the windy city, but luckily I’ve created a healthier version of the peppery salad that’s sized just right for anyone to enjoy in any part of the country. Here it is!"

  • Prep time
    18 min
  • Cook time
    8 min
  • Servings
    4 Servings
  • Serving size
    3 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 1/2 cups
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 500mg
  • Total Carbohydrate 15g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 21g
  • Potassium 770mg
  • Phosphorus 220mg

Choices/Exchanges: 2 Vegetable, 3 Lean protein



  • romaine lettuce (coarsely chopped (8 cups loosely packed))
    8 cup
  • arugula (5-ounce package baby arugula)
    1 package
  • red onion (thinly sliced)
    1 med
  • black peppercorns
    2 tbsp
  • (6-ounce) grass-fed lean beef tenderloin steaks (about 1 1/4 inches thick)
    2 whole
  • nonstick cooking spray
  • sea salt
    1/4 tsp
  • grape tomatoes
    1 pints
  • light balsamic vinaigrette
    1/3 cup
  • feta cheese (finely crumbled)
    2 tbsp


  1. In a large bowl, combine the lettuce, arugula, and onion. Keep chilled.

  2. Coarsely grind the peppercorns in a spice or coffee grinder, peppermill, or food processor. Rub the peppercorns over both sides of steaks. Or pour the coarsely ground peppercorns onto a plate and firmly press both sides of each steak into them until coated. Lightly coat steaks with cooking spray.

  3. Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until medium rare, about 4 minutes per side. (Use your kitchen exhaust fan if steaks begin to smoke.) Sprinkle the steaks with the salt and let stand at least 5 minutes before slicing.

  4. Meanwhile, toss the salad mixture with tomatoes and dressing. Arrange salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.