Grilled Steak & Vegetable Salad

Here is the second recipe in my catch up stint  This was done on the same day as the Loaded Potato Casserole.  


I hustled to cook several dishes that day as I was super excited about having my dishes photographed by a budding photographer.  Chris made my dishes look awesome once again!


This comes from a promotional magazine from Kraft called "Dinner on Hand".  Since the page is pretty chewed up, I can't tell you much more than that.





Ingredients

• 1/2 cup Kraft Special Collection Balsamic Vinaigrette Dressing, divided (I didn't use Kraft's.  I know, I know; defeats the whole purpose of their magazine.  I made my own.  The recipe can be found here)
• 3/4 lb. beef sirloin steak, 1/2 to 3/4 inch think (I splurged here and went to a local butcher to get the best cut.  Trust me, for a dish like this, spend the time and the money to do this.  It makes the dish)
• 2 large yellow peppers, halves lengthwise and seeded (you are going to get your money's worth in vitamin C from this little guys)
• 8 cups torn mixed salad greens or spring greens
• 2 beefsteak or other large tomatoes, cut into wedges
• 1/2 cup slivered red onions.

 Directions:

1. PREHEAT greased grill to medium-high heat.  (The weather was crappy so I used the George Foremen) Set aside 1/3 cup of the dressing for salad. 
2. BRUSH remaining dressing lightly over 1 side of steak and inside of yellow peppers.  
3. GRILL steak and pepper 10 minutes, turning stead after 5 minutes (peppers do not need turning) for medium-rare or longer if desired.
4. MEANWHILE, arrange greens, tomatoes, and onions on 4 servings plates.  Cut steak across grain into thin slices and yellow peppers into strips; arrange over greens.  Drizzle reserved 1/3 cup dressing over salads.  

Results:  I couldn't get enough of this.  I never have "pigged out" on a salad before.  I am *so* keeping this in my collection to do again. While I would love to make it a frequent staple dish in the house, the meat is pretty pricey for my budget.  I will save this recipe for those special occasions (and when we aren't paying $1.400 a month in daycare cost)


For those that are keeping track:

Nutrition per serving (recipe serves 4):

• Calories 220
• Protein 18g
• Fat 9g
• Carbs 16g
• Dietary Fiber 4 g
• Cholesterol 45 mg