Grilled Steak & Parmesan Salad
By Yankee Magazine|Aug 11 2006|
Ingredients
1 boneless beef sirloin steak, 1/2 inch thick (1 lb.)
1 cup prepared Italian Salad Dressing & Recipe Mix (prepared with less oil), divided
1 bag (10 oz.) torn mixed salad greens (about 10 cups)
2 medium tomatoes, cut into wedges
1 medium yellow summer squash or zucchini, chopped
1/4 cup Grated Parmesan Cheese
Instructions
PLACE steak and 1/2 cup of the dressing in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 min. to marinate.
PREHEAT grill or broiler to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Cut steak across the grain into thin slices.
TOSS greens with tomatoes, squash and remaining 1/2 cup dressing. Place on serving platter. Top with steak slices; sprinkle with cheese.
