Steak Salad with Creamy Ranch Dressing

Steak Salad with Creamy Ranch Dressing Recipe
Becky Luigart-Stayner
Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.


4 servings (serving size: 3 cups salad and about 3 ounces meat)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 20 %
Fat 7.5 g
Satfat 2.6 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 29.2 g
Carbohydrate 37 g
Fiber 4.8 g
Cholesterol 67 mg
Iron 3.6 mg
Sodium 733 mg
Calcium 73 mg


1/2 teaspoon garlic powder
1/2 teaspoon brown sugar
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
Cooking spray
4 (1-ounce) slices sourdough bread
1 garlic clove, halved
2 cups grape tomatoes
1 cup halved and sliced cucumber
1 cup sliced red onion
1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
1/2 cup fat-free ranch dressing


Heat a nonstick grill pan over medium-high heat.

Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.