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Grilled Steak Mushroom And Tomato Salad

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  Fat free catalina dressing 3⁄4 Cup (12 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Boneless sirloin steak 3⁄4 Pound, trimmed
  Cherry tomatoes 2 Cup (32 tbs)
  Fresh mushrooms 8 Ounce (1 Package)
  Cooking spray 1
  Romaine iceberg lettuce mix 12 Ounce (1 Bag)
  Coarsely chopped peeled cucumber 1 1⁄2 Cup (24 tbs)

1. Combine catalina dressing and next 3 ingredients in a small bowl. Place steak and 1/3 cup dressing mixture in a large zip-top plastic bag, seal bag. Place tomatoes, mushrooms, and 1/3 cup dressing mixture in another large zip-top plastic bag, seal bag. Reserve remaining 1/4 cup dressing mixture. Marinate steak, tomatoes, and mushrooms in refrigerator at least 30 minutes.
2. Prepare grill.
3. Remove steak, tomatoes, and mushrooms from bags, and discard marinade. Thread mushrooms onto 3 (10-inch) skewers, thread tomatoes onto 2 (10-inch) skewers. Place steak on grill rack coated with cooking spray, cover and grill 6 minutes. Turn steak over, and add mushroom skewers and tomato skewers to grill rack. Cook 6 minutes, turning mushroom skewers and tomato skewers after 3 minutes.
4. Remove steak from grill, and cut into thin slices. Remove mushrooms and tomatoes from skewers. Combine reserved 1/4 cup dressing mixture, lettuce, and cucumber in a large bowl, toss well. Add steak, mushrooms, and tomatoes, and toss gently.

Recipe Summary

Main Dish

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