Quick Steak Salad Recipe
Nikki Shaw for the Kraft Kitchens shows how to make a quick & easy grilled steak salad. Grilled steak, yellow peppers, romaine lettuce, sliced tomatoes and crumbled cheese. Quick, easy and delicious!
Summary
Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Romaine lettuce - 1-1/2 cup, torn | ||
| Plum tomatoes | 2 Small, sliced | |
| Yellow pepper | 1 To taste, halved | |
| Beef flank steak | 1 Pound, grilled | |
| KRAFT Natural 2% Milk Colby - 1/2 cup | ||
| Monterey Jack Cheese Crumbles - 1/2 cup | ||
| KRAFT Light Zesty Italian Dressing - 1/2 cup | ||
Directions
1) Cover 4 salad plates with lettuce.
2) Top with tomatoes, peppers, meat and cheese.
3) Drizzle with dressing just before serving.
TIPS
- How to Grill the Yellow Pepper: Cut pepper lengthwise in half. Brush lightly with small amount of the Italian dressing. Add to grill along with the steak. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Cut into strips, then use as directed.
- How to Slice Steak for Tenderness: The key to tender delicious flank steak is in the slicing! Using a sharp knife, cut the cooked steak across the grain into thin strips.
- Serve with 2 toasted 1/2-inch-thick slices multi-grain baguette.
2) Top with tomatoes, peppers, meat and cheese.
3) Drizzle with dressing just before serving.
TIPS
- How to Grill the Yellow Pepper: Cut pepper lengthwise in half. Brush lightly with small amount of the Italian dressing. Add to grill along with the steak. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Cut into strips, then use as directed.
- How to Slice Steak for Tenderness: The key to tender delicious flank steak is in the slicing! Using a sharp knife, cut the cooked steak across the grain into thin strips.
- Serve with 2 toasted 1/2-inch-thick slices multi-grain baguette.
Chef
