Simple Steak Salad
- Total Time
Set the steak to marinate in the dressing the night before or early in the morning before leaving for work.
uncooked lean and trimmed beef strip sirloin12 oz, steak, 3/4-inch thick, trimmed of all visible fat
Fresh Choice® Dressings Fat Free Italian (2 Tbsp)8 Tbsp, or other brand
black pepper¼ tsp, freshly ground
iceberg lettuce16 oz
reduced-fat feta cheese¼ cup(s), crumbled
fat-free packaged croutons½ 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.