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Grilled Steak Salad

With plenty of sliced steak and veggies, this main-dish salad will please even the biggest appetites. It's a terrific dinner on hot summer days or any time your feel like grilling.—Mildred Sherrer, Roanoke, Texas

4 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 beef flank steak (1 pound)
1 large sweet onion, sliced
1 package (5 ounces) spring mix salad greens
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1/3 cup balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 teaspoon Dijon mustard

Directions

Combine the salt, garlic powder and pepper; rub over steak. Using
long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack.
Grill steak, covered, over medium heat for 6-8 minutes on each side
or until meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done,
170°).
Place onion slices on a double thickness of heavy-duty foil (about 12
in. square). Fold foil around onion and seal tightly. Grill,

2 of 2

Grilled Steak Salad (continued)

Directions (continued)

covered, over medium heat for 16-20 minutes or until onions are
tender. Open foil carefully to allow steam to escape.
Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine
the greens, beans, red peppers and grilled onion.
In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4
cup over salad; toss to coat. Divide among four salad plates. Slice
flank steak across the grain; arrange over salads. Drizzle with
remaining dressing. Yield: 4 servings.

Nutrition Facts: 1 serving equals 367 calories, 15 g fat (4 g saturated fat), 54 mg cholesterol, 688 mg sodium, 28 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.