Inside-Out Grilled Steak Salad

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 thick (about 10 ounces each)
• 16 Boston or butter lettuce leaves (about 4 to 5-inch 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)

• 2 teaspoons sweet paprika
• 2 cloves garlic, minced
• 1 teaspoon coarse grind or cracked black pepper

Instructions

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) to medium (160°F) 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) to medium (160°F) 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.