Grilled Pepper Steak Salad

Grilled Pepper Steak Salad

6

"Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing."

Ingredients

30 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.

Footnotes

  • Helpful Tips: Puree entire contents of oz. can of chipotle chilies in adobo sauce. Store covered in refrigerator.
  • profile image

Your rating

Cancel
Submit

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Easy and delicious - just what I was looking for tonight for a quick supper. Instead of reduced sodium I used reduced fat cheddar cheese. I opted not to use the vinaigrette in this recipe, but...

I made this without the chipotle and vinegar (reason for the 4 stars instead of 5). Used jelapeno ranch instead. Served with garlic toast. Very good and will make again.

I did like this recipe! It was a great dish!