Summertime Steak Salad
Cut: Top Loin Steak/Strip Steak
Preparation Time: 30 Minutes
Marinating Time: 6 hours or overnight
Cooking Time: 20 Minutes |
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Main Ingredients:
- 1 pound boneless beef top loin steaks, cut 1-inch thick
- 1 can (5 1/2 ounces) spicy 100% vegetable juice
- 8 cups mixed greens or 1 package (10 ounces) romaine and leaf lettuce mixture
- 1 cup grape tomatoes, halved
- 1 cup cucumber, cut in half lengthwise, then into thin slices
- 1 cup chopped green bell pepper
- Salt and black pepper, as desired
- Crunchy Tortilla Strips (recipe follows)
Spicy Tomato Dressing:
- 1 can (5 1/2 ounces) spicy 100% vegetable juice
- 1/2 cup chopped tomato
- 1/4 cup finely chopped green bell pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons olive oil
- 1 clove garlic, minced
Directions:
- Place beef steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Whisk Spicy Tomato Dressing ingredients in small bowl until blended; refrigerate. Combine lettuce, tomatoes, cucumber, and green bell pepper; refrigerate.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, uncovered, 16 to 20 minutes for medium-rare to medium doneness, turning occasionally. Carve steaks into thin slices. Season with salt and pepper, as desired.
- Meanwhile, prepare Crunchy Tortilla Strips. Add steak to salad mixture. Drizzle with dressing and top with tortilla strips. Makes 4 servings.
Crunchy Tortilla Strips:
1. Cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400 degrees F or until crisp.
Nutrition information per serving: 242 calories; 25 g protein; 16 g carbohydrate; 9 g fat (2 g saturated fat, 4 g monounsaturated); 4.2 mg iron; 239 mg sodium; 60 mg cholesterol; 4.0 g fiber; 3.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 26.7 mcg selenium; 5.9 mg zinc.
Recipe as adapted from the Healthy Beef Cookbook, published by John Wiley and Sons, Inc.
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