Rating: 5 stars
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If the weather isn't conducive to grilling outdoors, use a grill pan for the beef in this main dish salad. Open a bottle of pinot noir to accompany this dish.

Tory McPhail
Recipe by Cooking Light March 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 steak and 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Preheat oven to 350°.

  • To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk.

  • To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 18 minutes or until toasted. Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat. Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray; grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness. Serve beef over salad.

Source

Commander's Palace, New Orleans, Louisiana

Nutrition Facts

418 calories; calories from fat 33%; fat 15.5g; saturated fat 4.7g; mono fat 6.9g; poly fat 0.8g; protein 29.9g; carbohydrates 35.9g; fiber 2.8g; cholesterol 75mg; iron 3.5mg; sodium 668mg; calcium 95mg.
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