Simple steak salad
Uncooked lean and trimmed beef strip sirloin
12 oz, steak, 3⁄4-inch thick, trimmed of all visible fat
Fresh Choice® Dressings Fat Free Italian (2 Tbsp)
8 Tbsp, or other brand
¼ tsp, freshly ground
Reduced-fat feta cheese
¼ cup(s), crumbled
Fat-free packaged croutons
½ cup(s), seasoned
- Combine the steak with 1⁄4 cup of the dressing in a zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.
- Spray the broiler rack with nonstick spray. Preheat the broiler.
- Remove the steak from the marinade; discard the marinade. Sprinkle the steak with the pepper and place on the broiler rack. Broil 4 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium-rare, 3–4 minutes on each side. Let stand 2–3 minutes, then thinly slice.
- Meanwhile, combine the iceberg salad, cheese, and croutons in a large bowl. Add the remaining 1⁄4 cup dressing; toss to coat. Serve the sliced steak with the salad. Yields 1⁄2 of steak and 3 cups salad per serving.