Holiday traditions, we all have them. For example, every year on Christmas eve my family and I all gather at my Grandparents’ house to have a nice home cooked meal, enjoy each others company, and exchange gifts. This year, my grandma asked me to contribute to the festivities by helping cook the family meal, and I have a confession… When it comes to cooking I’m about the last person you want in the kitchen. Don’t get me wrong, I love to cook (especially with Beef!), but I need a little help. That’s why I love websites like beefitswhatsfordinner.com that make cooking and finding a delicious holiday recipe a piece of cake! If you’relike me, and you’ve been given the daunting task of cooking a large holiday meal and you don’t want to break the bank, your pants, or the oven then this is worth checking out!
Beefitswhatsfordinner.com makes things super easy! In order to find this amazing recipe I just explored their “Butcher Counter.” I saw that we already had a couple of new york strip steaks in the freezer so I selected “strip steaks” which led me to a whole list of delicious recipes I could view with qualities like cook time and “lean” shown clearly in the description. I didn’t really have any specifics, except that I wanted something quick, easy, and affordable. I found that and so much more in the Inside-Out Grilled Steak Salad Recipe! It was lean, took less than 3o minutes to cook, and with a serving size of 16 people you can’t go wrong! I couldn’t help but think what a good addition these salads would be to a party. Once I made my selection things continued to go smoothly as I was able to check off items on my list that I already had and print up an updated shopping list tailored to my needs. From there I simply followed the direction and the result was quite delicious! I would recommend Beefitswhatsfordinner.com/butchercounter.asp as a good tool for all chefs!
Inside-Out Grilled Steak Salad
2 Beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
2 teaspoons sweet paprika
2 cloves garlic, minced
1 teaspoon coarse grind or cracked black pepper
2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
16 Boston or Butter lettuce leaves (about 4 to 5-inch diameter)
1/4 cup reduced-fat or regular vinaigrette (any variety)
1/3 cup crumbled goat or blue cheese (optional)
1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
- Combine paprika, garlic and pepper; press evenly onto beef steaks.
- 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.
- 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. To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Total Recipe Time: 20 to 25 minutes
Serving Size: 16 hand-held salads
Wishing you peace, love, and beef,