Steak, Green Bean and Tomato Salad


1 lb top sirloin steak, boneless, cut 3/4-inch thick
1/4 c plus 2 TB reduced-fat balsamic vinaigrette, divided
2 1/2 c fresh green beans (2-inch pieces)
1 tsp olive oil
1 c grape tomatoes, cut in half
5 c fresh baby spinach (about one 5-oz package)
1/4 c shaved parmesan cheese


Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium boil; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin brown slightly. Remove from skillet; season with salt and pepper, as desired. Keep warm.

Add to same skillet half of beef; sauté 1 to 3 minute or until outside surface of beef is no longer pink. Remove from skillet. repeat with remaining beef.

Divide spinach evenly among 4 plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4-cup dressing.