You can't have a great steak salad without a great vinaigrette! This satisfying recipe, made with Worcestershire sauce and apple cider vinegar, is one of our faves.
What You Need
Original recipe yields 4 servings
1/3 cup olive oil
2 Tbsp. HEINZ Apple Cider Vinegar
4-1/2 tsp. LEA & PERRINS Worcestershire Sauce
1-1/2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. sugar
1 clove garlic, minced
2 boneless beef strip steak s (1 lb.)
8 cups tightly packed torn salad greens
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Let's Make It
Whisk all ingredients except steaks and salad greens until blended. Pour 3 Tbsp. oil mixture over steaks in shallow dish. Refrigerate 30 min., turning steaks after 15 min.
Heat grill to medium-high heat. Grill steaks 4 to 6 min. on each side or until medium doneness (160°F). Remove from grill; cover loosely with foil. Let stand 5 min.
Cut steaks across the grain into thin strips. Place salad greens on 4 plates; top with meat. Drizzle with remaining oil mixture.
Serve with a whole wheat roll.
Prepare using boneless beef sirloin steaks.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* 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.