Quick Steak Salad Dinner

Grilled beef tenderloin, caper vinaigrette, and simple sides create a fresh, flavorful, and satisfying dinner. (Serves 4)

Grilled Steak Salad with Caper Vinaigrette
Servings

Mozzarella and basil toast: Place 2 (4-inch) Italian cheese-flavored pizza crusts (such as Boboli) on a baking sheet; top each with 1/4 cup shredded part-skim mozzarella cheese and 1/4 cup chopped fresh basil. Bake at 425° for 8 minutes or until cheese melts. Cut each crust into quarters.

Fresh fruit

GAME PLAN

1. While grill heats:
• Cook green beans
• Combine salad ingredients
• Prepare dressing

2. While beef cooks:
• Prepare toast
3. Toss salad

QUICK TIP: If you don't like the peppery bite of watercress or just can't find it, use mixed salad greens. Substitute artichoke hearts for the hearts of palm, or just leave them out.

Cooking Light, August 2007