Beef Loving Texas
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: 90 Calories; 40.5 kcal Calories from fat; 4.5 g Total Fat; 1.5 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat; 25 mg Cholesterol; 90 mg Sodium; 3 g Total Carbohydrate; 1 g Dietary Fiber; 9 g Protein; 1 mg Iron; 175.4 mg Potassium; 3.6 mg Niacin; 0.2 mg Vitamin B6; 0.5 mcg Vitamin B12; 1.6 mg Zinc; 9.6 mcg Selenium; 33 mg Choline;

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