Inside-Out Grilled Steak Salad
Ingredients icon 10 Ingredients
Servings icon Makes 16 hand-held salads
Time icon 20 to 25 minutes


  • 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)

  • 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)

  • 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas

  • 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed

  • 1/4 cup reduced-fat or regular vinaigrette (any variety)

  • 1/3 cup crumbled goat or blue cheese (optional)

  • 1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)

  • 2 teaspoons sweet paprika

  • 2 cloves garlic, minced

  • 1 teaspoon 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.

  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.

Nutrition Information

Nutrition information per serving, using Strip Steaks (1/16 of recipe): 61 calories; 2 g fat (1 g saturated fat; 1 g monounsaturated fat); 22 mg cholesterol; 58 mg sodium; 1 g carbohydrate; 0.4 g fiber; 8 g protein; 3.2 mg niacin; 0.2 mg vitamin B6; 0.5 mcg vitamin B12; 0.7 mg iron; 9.1 mcg selenium; 1.5 mg zinc; 30.9 mg choline.

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