FOR FATHER’S DAY, TREAT YOUR DAD TO A FLAVORFUL GRILLED STEAK SALAD
Give dad a grilling day off with this easy grilled steak salad. You can grill the steak outside or just use a grill pan on your stove top. It’s a perfect dinner for Father’s Day or anytime. I created this easy barbecue rub that brings out the flavor of the steak. I find that many prepared rubs have a lot of hot spices that overpower the steak.
I like to add cooked beets to a salad. They lend an earthy flavor. A big help is that you can find small, cooked beets in the produce section of the market. You only have to cut them up and add them to the salad.
HELPFUL HINTS
› Any type of quick cooking steak can be used.
› Any type of blue cheese can be used.
› Use the salad ingredients given or add any others you have on hand. Use the recipe as a blueprint for amounts.
SHOPPING LIST
› To buy: 1 package brown sugar, 1 bottle chili powder, 1 bottle cinnamon, 1 bottle allspice, 3/4 pound grass-fed skirt steak, 1 can vegetable oil spray, 1 small container crumbled gorgonzola cheese, 1 bunch celery, 1 package cooked beets, 1 red bell pepper, 1 tomato, 1 bottle reduced-fat oil-and-vinegar dressing and 1 package wholegrain dinner rolls.
Grilled Steak Salad
2 tablespoons packed brown
sugar
1/2 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground allspice 3/4 pound grass-fed skirt steak Vegetable oil spray
4 cups washed, ready-to-eat
salad greens
1/2 cup crumbled gorgonzola
cheese
1 cup sliced celery
1 cup cooked beets, cubes 1 cup green bell pepper, cubes 1 tomato, cut into cubes,
(about 1 cup)
4 tablespoons reduced-fat oil
and vinegar dressing 2 whole-grain dinner rolls
Mix brown sugar, chili powder, cinnamon and allspice together in a small bowl. Remove visible fat from the steak, and brush both sides with the rub mixture. Let sit while you prepare the other ingredients. Heat grill or stove-top grill. Spray with vegetable oil spray. Add the steak.
Grill steak 3 to 4 minutes, turn and grill another 3 to 4 minutes. A meat thermometer should read 135 degrees for medium-rare, 145 degrees for medium. Remove steak to a cutting board, and let rest while assembling the salad. Divide the salad greens between two dinner plates. Sprinkle the gorgonzola cheese over the salad. Add the celery, beets, red bell pepper and tomatoes. Drizzle the salad dressing over the salad. Slice the steak on the diagonal, and place on top of the greens. Serve with the dinner rolls.
Yield 2 servings.
Per serving: 671 calories (39% from fat), 29.3 grams fat (13.5 grams saturated, 10 grams monounsaturated), 126 milligrams cholesterol, 54.4 grams protein, 56.1 grams carbohydrates, 12 grams fiber, 941 milligrams sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”