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Quick Steak Salad

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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!
Ingredients
  Torn romaine lettuce 1 1⁄2 Cup (24 tbs)
  Plum tomatoes 2 Small, sliced
  Yellow pepper 1 , halved, grilled and cut into strips
  Beef flank steak 1 Pound, grilled, sliced
  Natural 2% milk colby 1⁄2 Cup (8 tbs) (Kraft)
  Monterey jack cheese 1⁄2 Cup (8 tbs), crumbled
  Light zesty italian dressing 1⁄2 Cup (8 tbs) (Kraft)
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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Cuisine: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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