Grilled Pepper Steak Salad recipe
All Recipes Trusted Brands: Recipes and Tips Sargento
Ingredients
- 2 ½ teaspoons minced garlic, divided 1 teaspoon freshly ground black pepper 1 pound lean skirt steak or flank steak 8 cups packed torn romaine lettuce or mixed salad greens 1 large tomato, seeded, chopped 1 ripe avocado, peeled, seeded, diced 1 ¼ cups Sargento®Shredded Reduced Sodium Mild Cheddar Cheese or Sargento® Artisan Blends Shredded Double Cheddar Cheese, divided ¼ cup thinly sliced red onion 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice or white wine vinegar 2 teaspoons pureed chipotle chlies in adobo sauce
Nutrition Info
- 415 caloriescarbohydrate: 13.1 gcholesterol: 62.7 mgfat: 30.5 gfiber: 6.7 gprotein: 25.4 gsaturatedFat: 10.2 gservingSize: -sodium: 228.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Grilled Pepper Steak Salad
Directions
-
Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board, tent with foil and let stand 5 minutes.
Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl, mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl, toss with lettuce mixture. Transfer to four serving plates.
Carve steak crosswise into thin slices, arrange over salads. Top with remaining cheese.