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Steak Salad

Contributed by: NAPSA

Enjoy Upscale Dining For Less

by Heidi Diller, RD

(NAPSA) - The economy might have you sticking more closely to a budget and scouring the newspaper for coupons, but that doesn't mean you have to sacrifice taste. For instance, you can create a great steak dinner at home without feeling like you are missing out on taste and quality.

Steak Salad
Look for lean beef that's hand carved for freshness and tenderness. Many cuts of beef, including prime grilling steaks such as T-bone and sirloin, meet the government labeling guidelines for lean. Increasingly, premium beef, such as Stockman & Dakota USDA Choice Premium Angus Beef offered at Albertsons, is available.

When you grill beef, make sure it reaches the correct temperature. Most beef is best served medium rare, 145 degrees F, or medium, 160 degrees F. Grilling steak doesn't take much time-anywhere from 7 to 30 minutes, depending on the cut-so keep your eye on the grill.

If you get premium beef at Albertsons, you'll find handy cooking tips and recipes like this one right on the package:

Prep time: 30 minutes - Grill time: 15 minutes

Ingredients:

  • 1 3/4 pounds beef sirloin steak
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup crumbled blue cheese
  • 8 cups romaine lettuce, rinsed, dried and torn into bite-size pieces
  • 2 tomatoes, sliced
  • 1 small green bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 cup sliced red onion
  • 1/4 cup sliced pimento-stuffed green olives

Directions:

Preheat grill for high heat. Lightly oil the grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into thin strips.

In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in cheese. Cover and place dressing in refrigerator.

Arrange the lettuce, tomato, pepper, carrot, onion and olives onto chilled plates. Top with steak and drizzle with dressing. Serve with crusty, grilled French bread.

More cooking tips and recipes are available at www.Albert sons.com.

Serving Size: Makes 4 Servings


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