Instructions

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
4. Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

Cook's Tip:  The dressing may be prepared up to 1 day ahead. Cover and refrigerate. Any leftover dressing makes a delicious topping for a bowl of spicy chili.

Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com

Nutrition Information per Serving

Nutrition information per serving: 310 calories; 19 g fat (6 g saturated fat; 11 g monounsaturated fat); 49 mg cholesterol; 574 mg sodium; 12 g carbohydrate; 5.3 g fiber; 24 g protein; 5.1 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.9 mg iron; 16.3 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Comments

No one has commented on this recipe yet.

To share your comments or rate recipes, please sign in to your profile on CaliforniaAvocado.com