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Steak Salad

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 15 mins
Yield Serves 6

Ingredients

  • Salad:
  • 1 loaf Italian bread, cut into 12 slices
  • 1 clove garlic
  • 1 pound skirt or flank steak
  • Salt and pepper
  • 1 1-lb. bag romaine hearts, torn
  • 12 cherry tomatoes, halved
  • Dressing:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt

Nutrition Information

  • calories 306
  • fat 15 g
  • satfat 6 g
  • protein 23 g
  • carbohydrate 18 g
  • fiber 2 g
  • cholesterol 52 mg
  • sodium 652 mg

How to Make It

  1. Preheat broiler to high; place a rack 5 inches from heat. Line a baking sheet with foil. Place bread slices on baking sheet and toast, turning once, until golden, 2 to 4 minutes. Rub one side of each slice with 1 clove garlic.

  2. Sprinkle steak with salt and pepper, place on baking sheet and broil, turning once, 7 to 10 minutes for medium-rare. Tent with foil and let rest 5 minutes.

  3. Put lettuce and tomatoes in a large bowl. Make dressing: Whisk together all ingredients. Pour on salad; toss to coat.

  4. Arrange salad on 6 plates. Thinly slice steak and place on top of salad. Serve with toasted bread.