Inside-Out Grilled Steak Salad

• Total Recipe Time: 20 to 25 minutes
• Makes 16 hand-held salads

INGREDIENTS

1. 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
2. 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
3. 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
4. 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
5. 1/4 cup reduced-fat or regular vinaigrette (any variety)
6. 1/3 cup crumbled goat or blue cheese (optional)
7. 1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)

Rub:

1. 2 teaspoons sweet paprika
2. 2 cloves garlic, minced
3. 1 teaspoon coarse grind or cracked black pepper

INSTRUCTIONS FOR 

1. Combine Rub ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. 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 cheese and nuts, if desired.

• Test Kitchen Tips
• To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

NUTRITIONAL INFORMATION FOR INSIDE-OUT GRILLED STEAK SALAD

Nutrition information per serving, using Strip Steaks (1/16 of recipe): 61 calories; 2 g fat (1 g saturated fat; 1 g monounsaturated fat); 22 mg cholesterol; 58 mg sodium; 1 g carbohydrate; 0.4 g fiber; 8 g protein; 3.2 mg niacin; 0.2 mg vitamin B₆; 0.5 mcg vitamin B₁₂; 0.7 mg iron; 9.1 mcg selenium; 1.5 mg zinc; 30.9 mg choline.

This recipe is a good source of protein, niacin, vitamin B₆, selenium and zinc.

Nutrition information per serving, using Strip Steaks (1/8 of recipe): 121 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 43 mg cholesterol; 117 mg sodium; 3 g carbohydrate; 0.7 g fiber; 16 g protein; 6.4 mg niacin; 0.4 mg vitamin B₆; 0.9 mcg vitamin B₁₂; 1.3 mg iron; 18.2 mcg selenium; 2.9 mg zinc; 61.7 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, selenium and zinc; and a good source of vitamin B₁₂ and choline.

Nutrition information per serving, using Flat Iron Steaks (1/16 of recipe): 58 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 18 mg cholesterol; 59 mg sodium; 1 g carbohydrate; 0.4 g fiber; 6 g protein; 1.5 mg niacin; 0.1 mg vitamin B₆; 1.3 mcg vitamin B₁₂; 0.8 mg iron; 8.1 mcg selenium; 2.0 mg zinc; 23.9 mg choline.

This recipe is an excellent source of vitamin B₁₂; and a good source of protein, selenium and zinc.

Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com