“Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.” - by Sargento®
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 415 cal
- 21%
- Fat
- 30.5 g
- 47%
- Carbs
- 13.1 g
- 4%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 ..." See more"Smoked Paprika Vinaigrette" from this site as I had some already made from a previous night and that stuff is oh so good."
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