Steak Salad

Steak Salad Recipe
Randy Mayor; Melanie J. Clarke
Fat-free sun-dried tomato vinaigrette is also terrific on this salad. Serve with Texas toast or garlic bread.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 259
Caloriesfromfat 30 %
Fat 8.5 g
Satfat 3.5 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 29 g
Carbohydrate 15.8 g
Fiber 2.6 g
Cholesterol 80 mg
Iron 3.8 mg
Sodium 672 mg
Calcium 65 mg


1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless sirloin steak
Cooking spray
12 cups torn romaine lettuce
8 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices red onion, separated into rings
2 tablespoons crumbled blue cheese
1/2 cup fat-free balsamic vinaigrette


Preheat broiler.

Combine first 3 ingredients; rub over both sides of steak. Place steak on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

While steak cooks, arrange 3 cups lettuce and 2 tomato slices on each of 4 plates. Divide red onion slices evenly over tomato.

Slice steak across grain into 1/4-inch-thick slices; divide steak evenly over onion slices. Sprinkle each serving with 1 1/2 teaspoons cheese. Drizzle each serving with 2 tablespoons vinaigrette.