Tomato-Basil Steak Salad
Prep time:
Cook time:
Total time:
Serves: 4
Diced tomatoes with green peppers and onion add extra flavor to the vinaigrette dressing for this quick grilled steak salad. Check out this recipe from Del Monte: Tomato-Basil Steak Salad
Ingredients
- 12 OZ BONELESS BEEF SIRLOIN STEAK, TRIMMED
- SALT AND BLACK PEPPER, OPTIONAL
- 6 CUPS TORN ROMAINE LETTUCE
- 1 YELLOW BELL PEPPER, THINLY SLICED
- 6 PEPPERONCINIS, SLICED THINLY IN ROUNDS
- 1 CUP (4OZ.) CRUMBLED REDUCED-FAT FETA CHEESE
- ⅓ CUP OLIVE OIL
- 3 TBSPS. CIDER VINEGAR
- 2 CLOVES GARLIC, MINCED
- 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH GREEN PEPPER AND ONION
- ¼ CUP CHOPPED FRESH BASIL [OR 1 TBSP. DRIED BASIL ]
Instructions
- HEAT GRILL OR GRILL PAN TO MEDIUM-HIGH HEAT. SEASON STEAK WITH SALT AND PEPPER, IF DESIRED. COOK STEAK 4 MINUTES ON EACH SIDE OR TO DESIRED DONENESS. LET STAND ON CUTTING BOARD 3 MINUTES BEFORE SLICING. COOL COMPLETELY.
- MEANWHILE, FOR DRESSING, WHISK TOGETHER OIL, VINEGAR, GARLIC AND SALT AND PEPPER, IF DESIRED, IN A MEDIUM BOWL. STIR IN TOMATOES AND BASIL. ADD STEAK; TOSS TO COAT WITH DRESSING.
- TO SERVE, ARRANGE EQUAL AMOUNTS OF LETTUCE AND BELL PEPPERS ON 4 DINNER PLATES. TOP WITH EQUAL AMOUNTS OF STEAK MIXTURE, AND SPRINKLE WITH PEPPERONCINIS AND FETA.
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