Steak Salad ala Mexicano Grill Recipe

You can make this excellent grilled salad in the dea of winter, with an indoor grill. It's so delicious.

INGREDIENTS:

• 15 oz. can kidney beans, rinsed and drained
• 10 oz. pkg. mixed salad greens
• 1 avocado, peeled and chopped
• 5 plum tomatoes, chopped
• 2 cups shredded Cheddar cheese
• 1 cup salsa
• 1 lb. boneless sirloin steak
• 1 cup French salad dressing
• 2 cups crushed tortilla chips

PREPARATION:

In large bowl combine beans, salad greens, avocado, tomatoes, and cheese and toss to combine. Add salsa and toss to combine.

Brush steak with 2 Tbsp. french salad dressing and grill steak on two sided dual contact grill for 5-8 minutes until medium doneness.

Remove steak from grill, cover and let sit for 5 minutes. Slice against the grain into 1/4" thick slices and place on salad. Drizzle with french dressing and top with tortilla chips. Serve immediately. 8 servings(Source: Linda Larsen - About)

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Grilled Steak Recipe Using George Foreman Grill

Serve this flavorful steak main dish recipe with a green salad, some chewy french bread, and a melon salad.

INGREDIENTS:

• 1/4 cup finely chopped onion
• 2 Tbsp. brown sugar
• 3 Tbsp. oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. grated ginger root
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 1 lb. top round beef steak
• 1/2 pound cremini mushrooms

PREPARATION:

Combine all ingredients except steak in a zip lock plastic bag. Slice steak into 1/2" thick slices. Add steak slices to bag, seal bag, and turn to coat. Place bag in bowl or pan, cover, and refrigerate at least 6 hours.

Drain steak slices. Thread steak strips onto 6 skewers along with mushrooms and grill on George Foreman two sided grill for 3-5 minutes until desired doneness. Or, grill on outdoor grill for 7-12 minutes, turning often and brushing frequently with marinade, until steak is desired doneness and mushrooms are tender. 4 servings (Source: Linda Larsen - About)

Grilled Sirloin Steak and Corn Salad

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

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