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  2. Inside-Out Grilled Steak Salad

Inside-Out Grilled Steak Salad

Hand-held salads that pack a crunchy punch. Grilled and sliced Strip Steak wrapped in lettuce leaves, topped with your choice of veggies and cheese crumbles.

  • 25
    min
  • 16
    SERVINGS
  • 90
    Cal
  • 9 g
    Protein

Ingredients:

  • 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
  • 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
  • 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
  • 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
  • 1/4 cup reduced-fat or regular vinaigrette (any variety)
  • 1/3 cup crumbled goat or blue cheese (optional)
  • 1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
Rub:
  • 2 teaspoons sweet paprika
  • 2 cloves garlic, minced
  • 1 teaspoon coarse grind or cracked black pepper

Cooking:

  1. Combine Rub ingredients; press evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    Cook's Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes 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 cheese and nuts, if desired.

90 CALORIES

0 % *

1.5g SAT FAT

0 % DV **

9g PROTEIN

0 % DV

1 mg IRON

0 % DV

1.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/16 of recipe, using top loin steak: 90 Calories; 40.5 Calories from fat; 4.5g Total Fat (1.5 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 25 mg Cholesterol; 90 mg Sodium; 3 g Total Carbohydrate; 1 g Dietary Fiber; 9 g Protein; 1 mg Iron; 175.4 mg Potassium; 3.6 mg NE Niacin; 0.2 mg Vitamin B6; 0.5 mcg Vitamin B12; 1.6 mg Zinc; 9.6 mcg Selenium; 33 mg Choline.

This recipe is an excellent source of Niacin, and Vitamin B12; and a good source of Protein, Vitamin B6, Zinc, and Selenium.

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