Recipe by National Cattlemen's Beef Association
"Strips of lightly-seasoned grilled steak on top of tender lettuce leaves with assorted colorful vegetables, a light dressing, and optional goat cheese and nuts make a hearty and colorful salad."
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2 (10 ounce)
boneless beef top loin (strip) steaks, cut 1 inch thick
coarse grind or cracked black pepper
thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
frozen shelled edamame, thawed or frozen peas or corn, thawed
reduced-fat or regular vinaigrette (any variety)
Boston or butter lettuce leaves (about 4 to 5-inch diameter)
crumbled goat or blue cheese
toasted chopped almonds, walnuts, pecans or hazelnuts
Very good flavor easy and quick to prepare. I like the versatility of this recipe.
I really enjoyed this recipe. I used some of my leftover Mediterranean grilled steak from dinner the night before and put this salad together in no time. I used the pine nuts, which I toasted (out of this world delicious) and used a Greek vinaigrette dressing with a sprinkle of feta cheese. I will make this one again and again. Thanks for the recipe!
This was yummy, but had slightly too much paprika for our tastes. We loved the goat cheese and the walnuts, and my kids had fun with the lettuce wraps. What a great idea for a grilled dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Inside-Out Grilled Steak Salad
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 51
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