Steak Salad
- SERVES
- 4
- COOK TIME
- 15 Min
Here are the lively tastes of the Southwest in a smart salad, and we're finding this great combination in today's trendy restaurants, too.
What You'll Need
- 1 cup ranch salad dressing (1 8-ounce bottle)
- 1/4 cup picante sauce
- 1 tablespoon taco seasoning mix
- 1 1/2 pound well-trimmed boneless beef top sirloin steak, cut 1 inch thick
- 3 cups torn red or green leaf, lettuce
- 3 cups torn fresh spinach leaves
- 1 small red or white onion, thinly sliced and separated into rings
- Salt to taste
- Freshly ground black pepper to taste
- 1 large tomato, seeded and chopped
- 1 red bell pepper chopped
What to Do
- In a small bowl, combine the salad dressing, picante sauce, and taco seasoning mix; cover and refrigerate.
- Grill or broil the steak to desired doneness.
- While the steak is cooking, place the lettuce and spinach on a serving platter and top with the onion slices.
- Let the steak stand for 10 minutes, then carve the steak diagonally across the grain into thin slices. Sprinkle with salt and pepper, as desired.
- Arrange the steak strips over the vegetables; drizzle with a small amount of the dressing mixture. Sprinkle the chopped tomato and red pepper over the salad. Serve with the remaining dressing.
Notes
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