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Chopped Steak Salad
Cooking with Paula Deen
, Jul/Aug 2013
1 (16-ounce) strip steak
1/2 teaspoon Montreal steak seasoning
1 small sweet onion, cut into 1/2-inch-thick rounds
1 head iceberg lettuce, chopped
1 1/2 cups chopped tomato
1 cup thinly sliced seedless cucumber
4 slices bacon, cooked and crumbled
Herbed Buttermilk Ranch Dressing
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Sprinkle steak with steak seasoning, and grill 5 to 7 minutes per side, covered with grill lid, or until steak reaches desired temperature (145° for medium). Spray onion slices with nonstick nonflammable cooking spray, and grill 2 to 3 minutes per side. Cut steak into 1/2-inch-thick slices, and chop onion into 1/2-inch pieces.
Arrange chopped onion, sliced steak, lettuce, tomato, cucumber, and bacon in a large serving bowl. Add desired amount of Herbed Buttermilk Ranch Dressing, tossing to coat.
Makes 4 servings
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