Recipe description:
Hand-held salads that pack a crunchy punch. Grilled and sliced Strip Steak wrapped in lettuce leaves, topped with your choice of veggies and cheese crumbles.
Ingredients:
• 2 beef Strip Steaks Boneless, cut 1 inch (2.54 cm) thick (about 10 ounces or 283.50 g. each)
• 16 Boston or butter lettuce leaves (about 4 to 5-inch or 10.16 to 12.7 cm diameter)
• 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
• 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)
Rub:
• 2 teaspoons sweet paprika
• 2 cloves garlic, minced
• 1 teaspoon coarse grind or cracked black pepper
Preparation:
1. Combine Rub ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F or 62.78°C) to medium (160°F or 71.11°C) doneness, turning occasionally.
Cook's Tip: 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 or 62.78°C) to medium (160°F or 71.11°C) doneness, turning occasionally.
3. 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 cheese and nuts, if desired.
“Courtesy of BeefItsWhatsForDinner.com.”