Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.

Recipe by Cooking Light April 2005


Credit: Becky Luigart-Stayner

Recipe Summary

4 servings (serving size: 3 cups salad and about 3 ounces meat)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

334 calories; calories from fat 20%; fat 7.5g; saturated fat 2.6g; mono fat 3.1g; poly fat 0.6g; protein 29.2g; carbohydrates 37g; fiber 4.8g; cholesterol 67mg; iron 3.6mg; sodium 733mg; calcium 73mg.