Grilled Steak and Asparagus Salad

By Tonya_Speed

NUTRITION per serving: 220 Calories; 8g Fat; 24g Protein; 9g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. Points: 4

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 pound boneless beef top round steak
• 1/2 cup steak marinade (your favorite)
• 1/2 cup balsamic vinaigrette dressing*, divided
• 1/2 cup thinly sliced red bell pepper
• 8 large Romaine lettuce leaves
• 1 tablespoon sesame seeds, toasted

Preparation

Step 1

Steam asparagus until tender-crisp; cool. Place steak in a shallow dish. In a small bowl, combine steak marinade and 1/4 cup of vinaigrette dressing; blend well; pour over steak and turn to coat both sides evenly; cover and refrigerate for 30 minutes, turning after 15 minutes. Preheat grill to MEDIUM. Remove steak from marinade; discard marinade. Grill steak for 12 minutes (for medium level of doneness), turning occasionally. Transfer steak to a cutting board and let it rest for 10 minutes before cutting into thin slices. Place 2 lettuce leaves on each dinner plate; arrange steak slices, asparagus spears and pepper slices on top. Drizzle with remaining vinaigrette and sprinkle with toasted sesame seeds.
*See recipe for Easy Balsamic Vinaigrette

SERVING SUGGESTION: Serve sliced tomato and cucumber on the side. Add some bread sticks.
GLUTEN FREE: Make sure steak marinade and vinaigrette are gluten free.