Southwestern Steak Salad
Minutes Prep time: 20
Minutes Total time: 70
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 70
Servings: 4
Difficulty: easy
1 cup Wish-Bone® Italian dressing, divided
1 large jalapeno pepper
1 pound boneless beef top sirloin steak
2 large red bell peppers
4 ears fresh sweet corn, with husks (soaked in water)
1/4 cup chopped fresh cilantro
1 small head iceberg lettuce, coarsley chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 49 mg | 5% |
Carbohydrate | 34 g | 11% |
Cholesterol | 69 mg | 23% |
Total Fat | 24 g | 36% |
Iron | 3 mg | 18% |
Calories | 455 kcal | 23% |
Sodium | 677 mg | 28% |
Protein | 31 g | 61% |
Saturated Fat | 5 g | 24% |
Sugars | 15 g | 2% |
Vitamin C | 178 mg | 296% |
Pour 1/2 cup Italian dressing over steak and peppers in large, shallow glass baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes or up to 3 hours.
Remove corn from water, leaving husks on. Grill corn, turning occasionally, until done; set aside and keep warm.
Remove steak and peppers from marinade, discarding marinade. Grill steak and peppers, turning steak once and brushing with 1/4 cup Dressing, 10 minutes or until steak is desired doneness and vegetables are tender. Thinly slice steak.
Remove corn kernels from the cobs with sharp knife. Peel any charred skin from peppers; seed and chop. Toss corn, peppers, cilantro and remaining 1 tablespoon dressing in medium bowl.
Arrange lettuce on serving platter. Top with steak, then corn mixture. Just before serving, drizzle, with additional dressing.
Southwestern Steak Salad