Description
A recipe for Southwestern Steak Salad

Ingredients

• 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

Preparation
Prep time: 20 minutes | Cook time: 8 minutes

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.

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.

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.

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.

Nutrition
Nutrients per serving: 647 calories, 455 calories from fat, 51g total fat, 25g monounsaturated fat, 138mg cholesterol, 992 mg sodium, 8g total carbohydrates, 3g dietary fiber, 39g protein

Serves
Serves: 4

Variations
no information available