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Grilled Steak Salad

Makes: 2 servings
Prep 30 mins Marinate 30 mins Grill 17 mins to 21 mins
Grilled Steak Salad
Ingredients
  •  Cilantro Dressing
  • 8  ounces  beef sirloin or beef flank steak
  • 2  small yellow and/or red sweet peppers, stemmed, seeded, and halved
  • 1  ear fresh corn, husked and silks removed
  • 2  green onions, trimmed
  •  Nonstick cooking spray
  • 4  cherry tomatoes, halved
  • 1/4  of a small avocado, halved, seeded, peeled, and thinly sliced (optional)
  • 2  cups  torn romaine lettuce
  •  Fresh cilantro sprigs
Directions

1. Prepare Cilantro Dressing; divide Dressing into two portions.

2. Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.

3. Coat sweet pepper, corn, and green onions with cooking spray.

4. For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)

5. Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs.

Cilantro Dressing
Ingredients
  • 3  tablespoons  lime juice
  • 2  tablespoons  chopped shallot
  • 2  tablespoons  snipped fresh cilantro
  • 1  tablespoon  olive oil
  • 1  tablespoon  water
  • 2  teaspoons  honey
  • 1  large clove garlic, peeled and quartered
  • 1/2  teaspoon  chili powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
Directions

1. In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.

Nutrition Facts (Grilled Steak Salad)
  • Servings Per Recipe 2,
  • cal. (kcal) 357,
  • Fat, total (g) 15,
  • chol. (mg) 47,
  • sat. fat (g) 4,
  • carb. (g) 31,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 13,
  • pro. (g) 29,
  • vit. A (IU) 54,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 161,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 376,
  • Potassium (mg) 1072,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Vegetables () 2,
  • Starch () 1,
  • Other Carb () 1,
  • Lean Meat () 4,
  • Fat () 2,
  • Mark as Free Exchange () 0,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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