01 01
YIELD
4 servings
ACTIVE
7 minutes
TOTAL
15 minutes
ONE 12-OZ ¾-IN.-THICK SIRLOIN STEAK
½ A 1-LB LOAF FRENCH BREAD, SPLIT
GARLIC-FLAVOR COOKING SPRAY
½ TSP SALT
½ TSP PEPPER
2 CUPS RIPE TOMATO CHUNKS
2 BAGS (6 OZ EACH) BABY SPINACH TRIO (BABY SPINACH, ARUGULA AND CARROTS), OR 2 BAGS (6 OZ EACH) BABY SPINACH
½ CUP SLICED ONION
½ CUP CRUMBLED BLUE CHEESE
½ CUP OLIVE OIL AND VINEGAR DRESSING
Heat outdoor grill or stovetop ridged grill pan. Coat steak and cut surfaces of bread with garlic spray; sprinkle with salt and pepper.
Grill steak, turning once, 6 minutes, or until an instant-read thermometer inserted from side to middle registers 155°F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature of steak will continue to rise to 160°F for medium doneness.)
Meanwhile, grill bread, cut sides down, 2 minutes, or until lightly toasted.
Cut bread in chunks; thinly slice steak. Combine in a bowl with remaining ingredients; toss to mix.
Grilled corn on the cob
CALORIES 564 TOTAL FAT 32G SATURATED FAT 10G CHOLESTEROL 64MG SODIUM 1,120MG
TOTAL CARBOHYDRATES 41G DIETARY FIBER 4G PROTEIN 28G
