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RECIPE CORNER > LEAN > Grilled Steak and Vegetable Salad

Grilled Steak and Vegetable Salad

 

Grilled Steak and Vegetable Salad
10-15 Minutes preparation time
10 Minutes cook time
2 Servings
   
420 Calories
16g Total Fat
4.5g Sat Fat
140mg Cholesterol
180mg Sodium
16g Total Carbs
5g Fiber
51g Protein

Ingredients

  • 14 oz raw top sirloin steak (should yield two 5-oz cooked servings)
  • 2 cups lettuce or mixed salad greens
  • 1 cup (1 medium-large 3” x 2-¾”) yellow pepper, sliced lengthwise
  • 1 cup (2 small 2-2/5”) tomatoes, wedged or sliced
  • 3 Tbsp Newman’s Own® Lighten Up Balsamic Vinaigrette Dressing
  • 2 Tbsp red onion, chopped

Direction

Preheat grill to medium-high heat. Trim all visible fat from meat. Brush 1-½ Tbsp dressing lightly over one side of steak and over cut sides of peppers. Reserve remaining 1-½ Tbsp for later use. Place steak and peppers on grill, dressing sides down. Grill steak 5 minutes on each side or until medium doneness (160° F) and grill peppers 10 minutes (peppers do not need turning) or until al dente (tender-crisp). Meanwhile, place greens in 2 serving bowls; top with tomatoes and onions. Cut steak across the grain into thin slices; cut peppers. Arrange steak and peppers over salads. Drizzle with remaining 1-½ Tbsp dressing.

 

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Sallie lost 60 lbs* with Medifast Weight Control Centers **
Results vary. Typical weight loss onthe Medifast 5 & 1 Plan® is 2-5 lbs per week for the first 2 weeks and 1-2 lbs per week thereafter. Davis, L.M., Coleman, C.D., Kiel, J., Rampolla, J., Hutchisen, T., Ford, L., Andersen, W.S., Hanlon-Mitola, A. (2010). Efficacy of a meal replacement diet compared to a food-based diet after a period of weight loss and weight maintenance: a randomized controlled trial. Nutrition Journal, 9(11). View Study.