Inside-Out Grilled Steak Salad

Courtesy of The Beef Checkoff

Servings: 16
Prep Time: 10 Min.
Cook Time: 15 Min.

* 2 beef strip steaks boneless, cut 1-in. thick (about 10-oz. ea.)
* 2 tsp. sweet paprika
* 2 cloves garlic, minced
* 1 tsp. coarse grind or cracked black pepper
* 2 c. thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
* 1/4 c. frozen shelled edamame, thawed or frozen peas or corn, thawed
* 1/4 c. reduced-fat or regular vinaigrette (any variety)
* 16 Boston or butter lettuce leaves (about 4 to 5-in. diameter)
* 1/3 c. crumbled goat or blue cheese (optional)
* 1/3 c. toasted chopped almonds, walnuts, pecans or hazelnuts (optional)

1. Combine paprika, garlic and pepper; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 min. (over medium heat on preheated gas grill, covered, 11-15 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts and cheese, if desired.

* Test Kitchen Tips:
To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12-15 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

* Recipe Courtesy of The Beef Checkoff

Calories: 61;   Total Fat: 2g;   Saturated Fat: 1g;   Cholesterol: 22mg;   Total Carbs: 1g;   Protein: 8g;   Sodium: 58mg;