Grilled Pepper Steak Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing. Ingredients:
2 1/2 teaspoons minced garlic, divided |
1 teaspoon freshly ground black pepper |
1 pound lean skirt steak or flank steak |
8 cups packed torn romaine lettuce or mixed salad greens |
1 large tomato, seeded, chopped |
1 ripe avocado, peeled, seeded, diced |
1 1/4 cups sargento®shredded reduced sodium mild cheddar cheese or sargento® artisan blends shredded double cheddar cheese, divided |
1/4 cup thinly sliced red onion (optional) |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice or white wine vinegar |
2 teaspoons pureed chipotle chlies in adobo sauce (optional) |
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.
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