Quick Steak Salad Dinner
Grilled beef tenderloin, caper vinaigrette, and simple sides create a fresh, flavorful, and satisfying dinner. (Serves 4)
Grilled Steak Salad with Caper Vinaigrette
Advertisement
Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
• Mozzarella and basil toast: Place 2 (4-inch) Italian cheese-flavored pizza crusts (such as Boboli) on a baking sheet; top each with 1/4 cup shredded part-skim mozzarella cheese and 1/4 cup chopped fresh basil. Bake at 425° for 8 minutes or until cheese melts. Cut each crust into quarters.
• Fresh fruit
GAME PLAN
1. While grill heats:
• Cook green beans
• Combine salad ingredients
• Prepare dressing
2. While beef cooks:
• Prepare toast
3. Toss salad
QUICK TIP: If you don't like the peppery bite of watercress or just can't find it, use mixed salad greens. Substitute artichoke hearts for the hearts of palm, or just leave them out.