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Grilled Pepper Steak Salad

Grilled Pepper Steak Salad

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Sargento(R)

Sargento®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
23

Jillian

5/20/2010

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 used "Smoked Paprika Vinaigrette" from this site as I had some already made from a previous night and that stuff is oh so good.

Patty M
6

Patty M

2/22/2013

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.

Bren
1

Bren

6/12/2013

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

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