Friday, June 09, 2006
Recipe: Grilled Steak and Vegtable Salad
- 1/2 cup Balsamic Vinaigrette Dressing, divided
- 3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick
- 2 large yellow peppers, halved lengthwise, seeded
- 8 cups torn mixed salad greens or spring greens
- 2 beefsteak or other large tomatoes, cut into wedges
- 1/2 cup slivered red onions
PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers.
GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness (160°F).
MEANWHILE, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
Make Ahead When grilling, grill extra pieces of steak or chicken to use later in salads or sandwiches.
Nutrition Bonus:Serve up this colorful low-fat, low-calorie main-dish salad that provides 2 cups of the recommended 2-1/2 cups of vegetables per day. The bright yellow pepper is rich in vitamin C and the greens team up with the red tomato for a good source of vitamin A.
Diet Exchange:3 Vegetable,2 Meat (L),1 Fat
From the Kitchen of: Lana at 3:56 AM
Bloody Caesar posted at 9:48 PM
You have a great site. I like your recipes -- too many, I say. I want to try making all of them! I'll blogroll you.
Have you submitted your site to Google yet? I see you have a zero pagerank. Keep up bloggin regularly. Also, I suggest that you clean-up some formatting (i.e. the bullets you used, etc) which will help in making it easier to read.
Thanks for sharing.
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Bloody Caesar posted at 9:48 PM