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Southwestern Steak Salad

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Preparation Time
20 minutes

Cook Time
8 minutes

Calories: 647     Total Fat: 51g
Cholesterol: 138mg     Protein: 39g
Carbohydrates: 8g     Sodium: 992mg

Serves 4

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  • 1/3 cup plus 2 tablespoons canola oil, divided
  • 2 tablespoons balsamic vinegar or lemon juice
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/3 cup Lindsay Spanish Sliced Salad Olives, drained
  • 1/3 cup Lindsay Black Ripe Sliced Olives, drained
  • 1/3 cup finely chopped red bell pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 well-trimmed beef strip steaks, (10 to 12 ounces each) cut about 3/4 inch thick
  • 1 (5-ounce) package mixed gourmet salad greens or 4 cups packed torn mixed greens
  • 2 medium tomatoes, cut into wedges
  • 2 tablespoons chopped cilantro

    1. Preheat grill to high. In small bowl, whisk together 1/3 cup canola oil, vinegar, 1/2 teaspoon each of salt and pepper. Add both olives and red bell pepper; mix well. Let stand while preparing steaks.
    2. In another small bowl, combine remaining 1/2 teaspoon each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pepper; mix well. Brush steaks with remaining 2 tablespoons canola oil. Sprinkle mixture over both sides of steaks.
    3. Grill steaks 2 to 3 minutes per side or until medium rare. Transfer to a carving board; tent with foil and let stand 5 minutes.
    4. Arrange salad greens and tomatoes on four serving plates. Carve steaks crosswise into 1/4-inch-thick slices; arrange over greens. Spoon olive mixture over steak and greens; garnish with cilantro.

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