Grilled Steak Salad

I don’t know too many guys who don’t consider salads chick food – especially here in the Midwest. But this salad is going to be a hit with the men too. It’s grilled, so it’s perfect for summer. You don’t have to heat up the kitchen with anything at all, you can just cook the pasta and grill the rest of the steak and corn on the cob. The grilling adds a wonderful flavor that you don’t get when you’re cooking inside too. The dressing is wonderfully refreshing and the lime juice makes sure that everything in your salad is bright and beautiful. Give this one a try, and it’ll become a sure hit.

Grilled Steak Salad

A bright and refreshing salad, perfect for summer and loved by everyone.

Ingredients

  • 1 lb beef top sirloin steak
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp pepper
  • 2 ears sweet corn
  • 1 sweet pepper
  • 3 poblano chilies, seeds and chopped (optional)
  • 1 red onion, chopped
  • 2 cups cooked wholegrain pasta
  • 2 large tomatoes, chopped
  • Dressing
  • 1/4 cup lime juice
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp pepper
  • 1/3 cup fresh cilantro, chopped

Instructions

  1. Season the steak with the salt, cumin and pepper.
  2. Grill the steak, or broil it, until desired doneness.
  3. Grill the corn (in the husks) for 8 – 10 minutes.
  4. Allow the corn to cool while chopping the other ingredients (onions, peppers, tomatoes) and preparing the dressing.
  5. To prepare the dressing, mix the lime juice, oil, salt, cumin, pepper and fresh cilantro in a small jar.
  6. Seal the jar and shake well. Set aside.
  7. Combine the pasta, peppers and onion in a large bowl.
  8. Cut the corn off the cob and add it to the bowl.
  9. Slice the steak thinly across the grain and add to the bowl.
  10. Drizzle the dressing onto the salad and toss to mix.
  11. Serve immediately.

Variations

If desired, use one can of sweet corn in place of the 2 ears of corn.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Calories: 413

Fat: 11

Protein: 30

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 11 Smart Points/9 Points
PER SERVING: 413 calories; 11g fat; 5.4g saturated fat; 36g carbohydrates; 1.6g sugar; 30g protein; 4g fiber

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