Grilled Pepper Steak Salad

Grilled Pepper Steak Salad

"Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing."
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Ingredients

30 m servings 415 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.
  2. Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.
  3. Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.

Footnotes

  • Helpful Tips: Puree entire contents of oz. can of chipotle chilies in adobo sauce. Store covered in refrigerator.

Reviews

Read all reviews 6
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Easy and delicious - just what I was looking for tonight for a quick supper. Instead of reduced sodium I used reduced fat cheddar cheese. I opted not to use the vinaigrette in this recipe, but...

I made this without the chipotle and vinegar (reason for the 4 stars instead of 5). Used jelapeno ranch instead. Served with garlic toast. Very good and will make again.

I did like this recipe! It was a great dish!

A great salad for using up leftover flank steak. We liked the ingredients, but even with the pureed chipotle chiles, the dressing lacked enough flavor. Once increasing the vinegar, a little, t...

This was good!! I did add a couple things to this salad just because I had them in the fridge to use. I added radishes, cucumber and some chopped charred poblano's that I had grilled along wit...

This was such a great salad. I have to thank one of the reviewers, Jillian, for mentioning that she used the Smoked Paprika Vinaigrette on the salad that is from this site. Well, I did the sam...

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