Recipe: Grilled Steak & Vegetable Salad

Grilled Steak & Vegetable Salad

 

While red meat sometimes gets a bad reputation, it is beneficial to eat every once in while.  Red meat is a great source of protein, zinc, iron and B vitamins.   The large amount of protein in red meat will keep you fuller longer, and the high levels of iron help oxygenate blood and increase energy.  This is a great recipe year-round, especially if the weather stays warm enough to keep that grill out a bit longer!

 

YIELDS: 2 Servings, 1 Serving counts as 1 Lean, 3 Green, 3 Optional Condiments

 

steaksalad

 

INGREDIENTS

  • 14 oz. raw top sirloin steak (should yield two 5-oz cooked servings)
  • 2 cups lettuce or mixed salad greens
  • 1 cup (1 medium-large 3” x 2-¾”) yellow pepper, sliced lengthwise
  • 1 cup (2 small 2-2/5”) tomatoes, wedged or sliced
  • 3 tbsp. Newman’s Own® Lighten Up Balsamic Vinaigrette Dressing
  • 2 tbsp. red onion, chopped

 

DIRECTIONS

  1. Preheat grill to medium-high heat.
  2. Trim all visible fat from meat.
  3. Brush 1-½ tbsp. dressing lightly over one side of steak and over cut sides of peppers. Reserve remaining 1-½ tbsp. for later use.
  4. Place steak and peppers on grill, dressing sides down.
  5. Grill steak 5 minutes on each side or until medium doneness (160° F) and grill peppers 10 minutes (peppers do not need turning) or until al dente (tender-crisp).
  6.  Meanwhile, place greens in 2 serving bowls; top with tomatoes and onions.
  7. Cut steak across the grain into thin slices
  8. Cut peppers.
  9. Arrange steak and peppers over salads.
  10. Drizzle with remaining 1-½ tbsp. dressing.
  11. Serve and enjoy!

 

2014-09-25T13:44:49+00:00September 10th, 2014|Categories: Uncategorized|