Steak Salad with Creamy Ranch

By awright0511

NUTRITION per serving: 221 Calories; 8g Fat; 28g Protein; 11g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 5

Ingredients

• 2 cloves garlic, pressed
• 3/4 teaspoon brown sugar
• 3/4 teaspoon cayenne pepper
• 1 teaspoon olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 1/2 pounds beef top sirloin steak, trimmed
• 1 (16-oz.) bag spinach
• 3 cups cherry tomatoes
• 1 large red onion, sliced
• 1 large cucumber, peeled, seeded and sliced
• Ranch dressing
• Croutons (optional)

Details

Servings 6

Preparation

Step 1

Preheat outdoor OR indoor grill OR oven broiler. In a small bowl or cup, combine garlic, brown sugar, cayenne pepper, oil, salt and pepper; rub mixture over both sides of steak. Grill steak until it reaches desired level of doneness then remove it from the grill and let it sit for about 5 minutes to let the juices redistribute. Meanwhile, in a large bowl, combine spinach, tomatoes, onion and cucumber; arrange salads on dinner plates. Slice steak across the grain (diagonally) and place on top of salads; add dressing and croutons (if desired); serve.

SERVING SUGGESTION: Serve whole grain rolls and butter on the side.
VEGETARIAN: Grill portabella mushrooms instead of steaks.