Steakhouse Grilled-Beef
Steakhouse Grilled-Beef ~ Super Salads
I have to say, this is a very good salad. Red meat may get a bad rap, but lean beef (like the flank steak in this recipe) can be an excellent source of protein and snooze-stopping iron. The grilled-beef certainly satisfies the tummy, plus you're getting some necessary protein and nobody's going to be asking..."where's the beef"? Serves: 4 Prep: 15 min. Cook: 12 min. Total: 27 min. Ingredients: 1 lb. lean flank steak, trimmed 3/8 tsp. salt 3/8 tsp. black pepper 2 romaine lettuce hearts, chopped, about 6 c. 4 plum tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and chopped 1 large carrot, chopped 1/2 medium red onion, finely chopped 1/3 c. reduced-fat crumbled blue cheese 1/4 c. canola oil mayonnaise 3 Tbs. light sour cream 1 Tbs. white wine vinegar 1/2 tsp. worcestershire sauce Preparation; Prepare the grill for medium-high heat. Sprinkle the flank steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the steak on a grill rack coated with cooking spray. Grill 5 to 6 minutes per side, or until desired doneness. Transfer to a cutting board and let rest 10 minutes before thinly slicing. Meanwhile, combine the romaine, tomatoes, cucumber, carrot, and onion in a large bowl. Combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, and the remaining 1/4 teaspoon of pepper in a separate bowl. Add the cheese mixture to the romaine mixture and toss well to coat. Divide among 4 serving bowls and top each with 1/4 of the sliced grilled-beef. Nutritional Facts: per serving Calories 372 Fat 24.2 g. Saturated Fat 6.6 g. Sodium 503 mg. Carbohydrates 9.8 g. Total Sugars 5.3 g. Dietary Fiber 2.6 g. Protein 27.9 g.
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