Caesar-Style Steak Salad
- Total Time
We suggest round or sirloin for this salad because it’s commonly available and usually a good buy, but other lean choices include flank steak and filet mignon.
uncooked lean trimmed sirloin beef6 oz, top round or boneless, trimmed
black pepper¼ tsp
table salt⅛ tsp
romaine lettuce1 head(s), chopped (about 8 cups)
uncooked red onion(s)½ medium, thinly sliced
fat-free salad dressing¼ cup(s), Caesar variety
grated Parmesan cheese¼ cup(s)
- Heat a nonstick ridged grill pan or cast-iron skillet over high heat. Sprinkle the steak with the pepper and salt. Place the steak on the pan and cook until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 4 minutes on each side. Transfer to a cutting board and let stand 5 minutes.
- Toss together the remaining ingredients in a large bowl. Divide the salad evenly between 2 plates. Cut the steak into 10 slices and divide evenly between the salads. Yields (3 cups salad and 5 slices steak per serving.