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.
Yield:
4 servings (serving size: 3 cups salad and about 3 ounces meat)
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
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
Preparation
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.
April 2005
