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Author Topic: Southwest Grilled Steak Salad  (Read 1048 times)
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a cup of cappuccino a day

Southwest Grilled Steak Salad
« on: May 06, 2006, 05:37:00 PM »

1 lb flank steak, trimmed of fat

1 cup Knorr Southwest Chipotle Marinade, divided (250 mL)

1 head romaine lettuce, torn into bite sized pieces 1

1 cup cherry or grape tomatoes (250 mL)

1 small ripe avocado, peeled and diced 1

2 green onions, chopped 2

1 cup shredded Jalapeno Jack cheese (250 mL)

1/4 cup shelled pumpkin seeds (pepitos), toasted (50 mL)

3 tbsp Bertolli Olive Oil (45 mL)

Place steak and 3/4 cup (175 mL) of Knorr Southwest Chipotle Marinade in a large resealable plastic bag. Seal bag and refrigerate for 30 minutes or up to 12 hours. Preheat grill.

In a large salad bowl, combine lettuce, tomatoes, avocado, onions, cheese and pumpkin seeds. In a smaller bowl, whisk together remaining 1/4 cup (50 mL) Knorr Southwest Chipotle Marinade and olive oil; set aside. Remove steak from marinade and grill, 5-7 minutes for medium, turning once. Remove from grill and place on cutting board, cover with foil wrap and let rest 5 minutes.

Pour dressing over salad and toss well. Divide salad evenly between 4 plates. Cut steak across the grain into thin strips and divide evenly over 4 salads. Serve immediately. Prep Time: 20 minutes;

Cook Time: 30 minutes; Makes: 4 servings

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