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Grilled Beef Salad

Grilled Beef Salad recipe image
This Mediterranean salad features : PREPARE TOMATOES AND ROMAINE. Wash and, : GRILL STEAKS. Remove steaks from the, &# 194;ºF. Sear steak on high for 4 minutes per side, , : ASSEMBLE SALAD. Choose 8 dinner-sized plates. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 140.0
Dietary: Gluten-free
Description
This Mediterranean salad features : PREPARE TOMATOES AND ROMAINE. Wash and, : GRILL STEAKS. Remove steaks from the, &# 194;ºF. Sear steak on high for 4 minutes per side, , : ASSEMBLE SALAD. Choose 8 dinner-sized plates. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • : PREPARE TOMATOES AND ROMAINE. Wash and
  • : GRILL STEAKS. Remove steaks from the
  • úF. Sear steak on high for 4 minutes per side,
  • : ASSEMBLE SALAD. Choose 8 dinner-sized plates,
Directions
  1. 1
    thoroughly dry the romaine lettuce.
  2. 2
    Use the crisp inner leaves.
  3. 3
    Wash the tomatoes and cut into 4 round slices.
  4. 4
    Cut the slices into uniform halves, and sprinkle with salt and pepper.
  5. 5
    refrigerator 20 minutes before grilling so that they are closer to room temperature.
  6. 6
    Rub each side with olive oil, sea salt, and pepper.
  7. 7
    Preheat the
  8. 8
    grill to then turn down to medium and
  9. 9
    grill 4 minutes per side until thermometer reads 150úF for âÂÂmediumâ (slightly pink inside).
  10. 10
    Flip steaks with tongs instead of a fork to prevent loss of valuable juices.
  11. 11
    When the steaks have cooled, use a very sharp knife to cut the meat into 1âÂÂ4-in.
  12. 12
    julienned slices.
  13. 13
    Set aside in a cool place until ready to assemble the salad.
  14. 14
    and arrange 4-6 whole romaine leaves on each plate.
  15. 15
    Divide the green beans evenly, arranging them on top of the romaine.
  16. 16
    Fan 4 tomato slices on the romaine, and
  17. 17
    divide the steak between the plates (approximately 1âÂÂ2 tenderloin per person, 5-6 thin slices), fanning the slices on top of the tomato slices.
  18. 18
    Place the Texas toast croutons in a little neat little stack on top of the steak and, just before serving, drizzle with the Creamy Cowboy Ranch Dressing.
  19. 19
    Serve extra dressing in a little pitcher with a spoon

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 140.0kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 3.4g17%
Cholesterol 41.0mg14%
Sodium 37.2mg2%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.3g2%
Sugars 0.7g
Protein 14.7g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: assemble, beef, choose, dinnersized, grill, grilled, grilling, high, mediterranean, minutes, plates, prepare, remove, romaine, salad, sear, side, steak, steaks, title
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-salad-13/