Inside-Out Grilled Steak Salad

(The Beef Checkoff)

Wrap grilled strip steaks in crunchy lettuce leaves and top with strips of your favorite veggies.

Cook Time:

Prep Time:

Total Time:25 min

Servings: 16

Ingredients:

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

Preparation:

Combine Rub ingredients; press evenly onto beef steaks.

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.

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.

To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.