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

Cheesy bread takes the place of croutons in this grilled steak salad. A homemade vinaigrette is drizzled on top to make a spectacular, hearty salad.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On rack of uncovered grill directly over medium heat toast bread 1 to 2 minutes, turning once. Top each bread slice with a cheese wedge; set aside.

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  • Brush onion wedges with 2 tablespoons of the oil. Grill 1 to 2 minutes each side; move to side of grill. Sprinkle salt and pepper on steaks; grill about 4 minutes, turning once.

  • Meanwhile, for vinaigrette, in blender process one-third of the onions with the vinegar, sugar, and 1/2 teaspoon each salt and pepper. With blender operating, add remaining oil. Serve steak, grilled onions, and blue cheese toast on romaine leaves. Sprinkle basil. Pass vinaigrette. Makes 4 servings.

Nutrition Facts

506 calories; fat 30g; cholesterol 58mg; saturated fat 7g; carbohydrates 25g; mono fat 18g; poly fat 3g; insoluble fiber 4g; sugars 5g; protein 32g; vitamin a 8066IU; vitamin c 26mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 9.5mg; vitamin b6 0.9mg; folate 217.7mcg; vitamin b12 1.4mcg; sodium 883mg; potassium 792mg; calcium 171.6mg; iron 4mg.
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