Steak Salad

Randy Mayor; Melanie J. Clarke

Fat-free sun-dried tomato vinaigrette is also terrific on this salad. Serve with Texas toast or garlic bread.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 30%
  • Fat: 8.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 29g
  • Carbohydrate: 15.8g
  • Fiber: 2.6g
  • Cholesterol: 80mg
  • Iron: 3.8mg
  • Sodium: 672mg
  • Calcium: 65mg

Ingredients

  • 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

Preparation

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