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Quick Steak Salad Dinner

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Quick Steak Salad Dinner

• 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.

Grilled Steak Salad with Caper Vinaigrette

Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad.

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Photo by: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Ingredients

  • Salad:
  • 1 pound beef tenderloin, trimmed
  • Cooking spray
  • 4 cups water
  • 3 cups (1-inch) cut green beans (about 1/2 pound)
  • 4 cups trimmed watercress (about 1 bunch)
  • 1 cup grape tomatoes, halved
  • 3/4 cup thinly sliced red onion
  • 1 (8-ounce) package presliced mushrooms
  • 1 (7.75-ounce) can hearts of palm, rinsed and drained
  • Dressing:
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1 tablespoon honey mustard
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

Prepare grill.

To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.

Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.

To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Cooking Light JULY 2003

Formal Menu Top Quick Steak Salad Dinner

Grilled Steak Salad with Caper Vinaigrette

Cooking Light

Formal Menu Bottom

Shopping List for Quick Steak Salad Dinner

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

• 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.

Shopping List:

Canned

  • 1 (7.75-ounce) can hearts of palm, rinsed and drained

Meat

  • 1 pound beef tenderloin, trimmed

Other

  • Salad:
  • 4 cups water

Produce

  • 3 cups (1-inch) cut green beans (about 1/2 pound)
  • 4 cups trimmed watercress (about 1 bunch)
  • 1 cup grape tomatoes, halved
  • 3/4 cup thinly sliced red onion
  • 1 (8-ounce) package presliced mushrooms

Spices

  • Cooking spray

Recipe List

Grilled Steak Salad with Caper Vinaigrette

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Quick Steak Salad Dinner
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