Grilled Steak Salad
With plenty of sliced steak and veggies, this main-dish salad will please even the biggest appetites. It's a terrific dinner on hot summer days or any time your feel like grilling.
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 beef flank steak (1 pound)
1 large sweet onion, sliced
1 (5 ounce) package spring mix salad greens
1 (16 ounce) can kidney beans, rinsed and drained
1 (7 ounce) jar roasted sweet red peppers, drained and sliced
1/3 cup balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 teaspoon Dijon mustard
Combine the salt, garlic powder and pepper; rub over steak. Place onion slices on a double thickness of heavy-duty foil (about 12 inch square). Fold foil around onion and seal tightly. Cut about six 1-in. slits in top of packet; set aside.
Coat grill rack with cooking spray before starting the grill. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F (63°C); medium, 160°F (71°C); well-done, 170°F (77°C)). Grill onion packet for 8 to 10 minutes or until crisp-tender, turning packet once.
Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.
In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing.
1 serving equals 367 calories, 15 g fat (4 g saturated fat), 54 mg cholesterol, 688 mg sodium, 28 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.