Inside-Out Grilled Steak Salad

CategoryDifficultyBeginner
Yields16 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 boneless beef strip steaks, cut 1 inch thick (about 10 oz each)
 16 Boston or butter lettuce leaves (about 4 to 5 in diameter)
 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
 ¼ cup frozen shelled edamame, thawed or frozen peas or corn, thawed
 ¼ cup reduced-fat or regular vinaigrette (any variety)
 ⅓ cup crumbled goat or blue cheese (optional)
 ⅓ cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
Rub:
 2 tsp sweet paprika
 2 cloves garlic, minced
 1 tsp coarse grind or cracked black pepper
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.

Cook's Tip: 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.

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.

Ingredients

 2 boneless beef strip steaks, cut 1 inch thick (about 10 oz each)
 16 Boston or butter lettuce leaves (about 4 to 5 in diameter)
 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
 ¼ cup frozen shelled edamame, thawed or frozen peas or corn, thawed
 ¼ cup reduced-fat or regular vinaigrette (any variety)
 ⅓ cup crumbled goat or blue cheese (optional)
 ⅓ cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
Rub:
 2 tsp sweet paprika
 2 cloves garlic, minced
 1 tsp coarse grind or cracked black pepper

Directions

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.

Cook's Tip: 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.

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.

Inside-Out Grilled Steak Salad
IngredientsDirections

Recipe and photography courtesy of the National Cattlemen’s Beef Association.