Grilled Pepper Steak Salad
INGREDIENTS
- 2-1/2 tsp. minced garlic, divided
- 1 tsp. freshly ground black pepper
- 1 lb. lean skirt steak or flank steak
- 8 cups packed torn romaine lettuce or mixed salad greens
- 1 large tomato, seeded, chopped
- 1 ripe avocado, peeled, seeded, diced
- 1-1/4 cups (5 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
- 1/4 cup thinly sliced red onion (optional)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lemon juice or white wine vinegar
- 2 tsp. pureed chipotle chilies in adobo sauce (optional)*
DIRECTIONS
- 1
Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.
- 2
Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.
- 3
Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Yield: Serves: 4
HELPFUL HINTS
- Puree entire contents of oz. can of chipotle chilies in adobo sauce. Store covered in refrigerator.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 488
Total Fat 34.0g
Saturated Fat 12.2g
Trans Fat 17.0g
Polyunsaturated Fat 2.5g
Cholesterol 87mg
Sodium 257mg
Carbohydrates 11g
Protein 35g
Dietary Fiber 5g
Vitamin A 234%
Vitamin C 30%
Calcium 306%
Iron 3%
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