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
- 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
- Preheat grill to medium-high heat.
- Trim all visible fat from meat.
- 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.
- Place steak and peppers on grill, dressing sides down.
- 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).
- Meanwhile, place greens in 2 serving bowls; top with tomatoes and onions.
- Cut steak across the grain into thin slices
- Cut peppers.
- Arrange steak and peppers over salads.
- Drizzle with remaining 1-½ tbsp. dressing.
- Serve and enjoy!