The Kentucky Beef council has an idea for a summer dinner that's also figure-friendly.
Alison Smith is here to show us how to make an inside-out grilled steak salad.
Inside-Out Grilled Steak Salad
Total recipe time: 20 to 25 minutes
Makes 16 hand-held salads
Ingredients
2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)
2 teaspoons sweet paprika
2 cloves garlic, minced
1 teaspoon coarse grind or cracked black pepper
2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
1/4 cup reduced-fat or regular vinaigrette (any variety)
16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
1/3 cup crumbled goat or blue cheese (optional)
1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
Instructions
Combine paprika, garlic and pepper; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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.
For Delicious and Nutritious Beef Dishes go to www.kybeef.com or www.BeefItsWhatsForDinner.com
Follow The Kentucky Beef Council on Twitter at http://www.twitter.com/kybeef or on Facebook at http://www.facebook.com/KentuckyBeefCouncil or http://www.facebook.com/BeefItsWhatsForDinner
