Tomato-Basil Steak Salad
Diced tomatoes with green peppers and onion add extra flavor to the vinaigrette dressing for this quick grilled steak salad.
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 ]
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.
For a simpler dressing, combine tomatoes and basil with 1/2 cup bottled Italian or Caesar dressing and omit oil, vinegar, garlic, salt and pepper.
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