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Inside-Out Grilled Steak Salad
Courtesy of The Beef Checkoff
Servings: 16
Prep Time: 10 Min. Cook Time: 15 Min. What you need:
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+ 2 beef strip steaks boneless, cut 1-in. thick (about 10-oz. ea.)
+ 2 tsp. sweet paprika + 2 cloves garlic, minced + 1 tsp. coarse grind or cracked black pepper + 2 c. thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas + 1/4 c. frozen shelled edamame, thawed or frozen peas or corn, thawed + 1/4 c. reduced-fat or regular vinaigrette (any variety) + 16 Boston or butter lettuce leaves (about 4 to 5-in. diameter) + 1/3 c. crumbled goat or blue cheese (optional) + 1/3 c. toasted chopped almonds, walnuts, pecans or hazelnuts (optional) What to do:
1. Combine paprika, garlic and pepper; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 min. (over medium heat on preheated gas grill, covered, 11-15 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts and cheese, if desired. * Test Kitchen Tips: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12-15 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally. * Recipe Courtesy of The Beef Checkoff Nutritional information:
Calories: 61; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 22mg; Total Carbs: 1g; Protein: 8g; Sodium: 58mg;
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