Inside-Out Grilled Steak Salad

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 Ingredients

  1. 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)
  2. 2 teaspoons sweet paprika
  3. 2 cloves garlic, minced
  4. 1 teaspoon coarse grind or cracked black pepper
  5. 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
  6. 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
  7. 1/4 cup reduced-fat or regular vinaigrette (any variety)
  8. 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
  9. 1/3 cup crumbled goat or blue cheese (optional)
  10. 1/3 cup toasted chopped almonds, walnuts, pecans or pumpkin seeds (optional)

Instructions

  1. Combine paprika, garlic and pepper; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts and cheese, if desired. 


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