You could substitute any kind of cheese or vegetables you'd like in this easy and elegant main dish salad recipe. In the summer, grill outside and use fresh corn cut from the cob. In the winter, pull out your dual-contact indoor grill and use frozen corn. Yum.
INGREDIENTS:
- 1 lb. boneless sirloin steak
- 2 Tbsp. vinaigrette Italian salad dressing
- 3 ears fresh corn OR 3 cups frozen corn, thawed and drained
- 1/2 cup sliced green onions
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup sliced mushrooms
- 1 cup cubed Havarti cheese
- 1/2 cup creamy Italian salad dressing
PREPARATION:
Brush steak with vinaigrette salad dressing and let stand for 15 minutes. If using fresh corn, cut the kernels off the cob and blanch in boiling water for 2 minutes. Drain and proceed with recipe.In large bowl, combine corn, onions, peppers, mushrooms, and cheese with creamy Italian salad dressing and toss to combine.
Grill steak using George Foreman Grill on two sided dual contact grill for 5-9 minutes until desired doneness. Or cook on outdoor grill, over medium coals, for 8-14 minutes until desired doneness. Remove from grill and let stand for 5 minutes. Slice thinly across the grain and place on top of corn salad. Serve immediately. 4-6 servings
Nutritional Content:
Calories: 327
Fat: 16 grams
Vitamin A: 25% DV
Vitamin C: 83% DV
Iron: 20% DV
Source: Linda Larsen - About
That's it guys! I hope this is going to be fin for you and your family. Dont forget to bookmark George Foreman Grill Recipes Blog!
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