Grilled steak salad perfect for Father’s Day
Cooked beets from the produce section add an earthy flavor
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.
GRILLED STEAK SALAD
Yield 2 servings. 2 tablespoons packed brown sugar ½ tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground allspice ¾ pound grass-fed skirt steak Vegetable oil spray 4 cups washed, ready-to-eat salad greens
½ 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.
Per serving: 671 calories (39 percent from fat), 29.3 g fat (13.5 g saturated, 10.0 g monounsaturated), 126 mg cholesterol, 54.4 g protein, 56.1 g carbohydrates, 12.0 g fiber, 941 mg sodium.
Recipe by Linda Gassenheimer