Grilled Steak Salad
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20 Min
Prep : 20 Min
Fresh cherry tomatoes, radishes and avocados add beautiful colour and flavour to this hearty Grilled Steak Salad.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 lb. (450 g) beef flank steak (1/2 inch thick)
2
1/4 cup Bull's-Eye Bold Original Barbecue Sauce
3
8 cups loosely packed torn Boston lettuce
4
1 cup halved cherry tomatoes
5
6 radishes, sliced
6
2 green onions, sliced
7
1 avocado, cut into wedges
8
1/2 cup Kraft Rancher's Choice Dressing
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How do I make it ?
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Step 1
Heat barbecue to medium heat. Step 2
Grill steak 6 min. on each side or until medium doneness (160ºF), brushing occasionally with barbecue sauce. Remove steak from grill; let stand 5 min. Step 3
Meanwhile, toss remaining ingredients except avocados and dressing. Spoon onto 4 individual serving plates. Step 4
Cut steak across the grain into thin slices. Top salads with meat and avocados. Drizzle with dressing just before serving. Kraft Kitchen Tips!
How to Grill Juicy Steaks
Use tongs to turn steaks on the barbecue when the bottom is well browned. Piercing with a fork will cause the juices to run out, resulting in a less juicy steak.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value
Fat 30 g
Saturated fat 6 g
30 %
Cholesterol 70 mg
Sodium 460 mg
19 %
Carbohydrate 17 g
Fibre 4 g
Sugars 10 g
Protein 33 g
Vitamin A
40 %
Vitamin C
25 %
Calcium
6 %
Iron
35 %
Servings
4 servings, 1/4 recipe (243 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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