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Steak Salad with Creamy Ranch Dressing

Becky Luigart-Stayner
Yield 4 servings (serving size: 3 cups salad and about 3 ounces meat)
Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.

Ingredients

  • Steak:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

  1. Heat a nonstick grill pan over medium-high heat.

  2. Preheat broiler.

  3. 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.

  4. 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.