Crumbled blue cheese and a classic vinaigrette made with red wine vinegar and A.1. Steak Sauce give this warm beef salad its extraordinary flavor.
What You Need
Original recipe yields 6 servings
1/3 cup A.1. Original Sauce
1/3 cup HEINZ Red Wine Vinegar
1/4 cup oil
1 beef top round steak (1 lb.), 1 inch thick
6 cups torn mixed salad greens
1 cup halved cherry tomatoes
1/2 cup cucumber slices
1/4 cup ATHENOS Crumbled Blue Cheese
Add To Shopping List
Let's Make It
Whisk steak sauce, vinegar and oil until blended. Pour 1/4 over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning after 30 min.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160ºF). Bring remaining steak sauce mixture to boil in saucepan on medium heat; simmer on low heat 1 min.
Cut steak across the grain into thin slices. Toss salad greens with tomatoes, cucumbers and meat in large bowl. Add steak sauce mixture; toss to evenly coat. Top with cheese.
How to Grill Steak
When grilling steaks, make sure the grill is hot before adding meat. A hot grill sears the steaks, sealing the outside of the meat so the inside stays moist and juicy. Keep the temperature of the grill as even as possible. Since the center of the grill tends to be hotter, place thicker cuts of steaks near the center of the grate and thinner cuts toward the outer edges.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.