Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.

Robyn Webb
Recipe by Cooking Light June 2003

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Recipe Summary test

Yield:
4 servings (serving size: 3 ounces steak and 3 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

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  • While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Nutrition Facts

278 calories; calories from fat 28%; fat 8.7g; saturated fat 2.7g; mono fat 3.7g; poly fat 1g; protein 30.4g; carbohydrates 22g; fiber 6.1g; cholesterol 76mg; iron 6.1mg; sodium 530mg; calcium 106mg.
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