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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!
  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)

1) Cover 4 salad plates with lettuce.
2) Top with tomatoes, peppers, meat and cheese.
3) Drizzle with dressing just before serving.

- 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: 
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes

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Average: 3.4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 419 Calories from Fat 231

% Daily Value*

Total Fat 27 g41.2%

Saturated Fat 11.3 g56.5%

Trans Fat 0 g

Cholesterol 80.5 mg26.8%

Sodium 673.2 mg28%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.84 g3.3%

Sugars 3.4 g

Protein 37 g74.2%

Vitamin A 49.2% Vitamin C 106.6%

Calcium 33.2% Iron 12%

*Based on a 2000 Calorie diet

Quick Steak Salad Recipe Video