Simple steak salad

9
9
9
SmartPoints® value per serving
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
2
Difficulty
Easy
Make a nice steak dinner for you and your love with very little effort. Get this six-ingredient steak salad on the dinner table tonight in just over 15 minutes. The rich marinated beef over the crisp lettuce will fill you up and get your veggie fix all-in-one. Marinate the steak overnight or during your work day to get the most flavor. You can broil the steak as directed or grill it if you like. Add some favorite vegetables like roasted red peppers or some crispy options like carrots and radishes for a heartier salad. This recipe multiplies easily.

Ingredients

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

black pepper

¼ tsp, freshly ground

iceberg lettuce

16 oz

reduced-fat feta cheese

¼ cup(s), crumbled

fat-free packaged croutons

½ cup(s), seasoned

Instructions

  1. 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.
  2. Spray the broiler rack with nonstick spray. Preheat the broiler.
  3. 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.
  4. 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.

Notes

If you prefer your steak cooked to medium, leave it under the broiler until the instant-read thermometer inserted in the center of the steak registers 160°F, about 3 minutes longer. After each use, be sure to wash the stem section of the meat thermometer thoroughly in hot, soapy water.

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