
Marinating the steak in
your favorite ready-made Italian dressing adds moisture and flavor
with very little effort on your part in creating a tasty entrée
salad. The grilled Italian bread, filled with mozzarella cheese
makes the perfect "cheesy crunch" accompaniment.
Beefy
Steak Salad with Grilled Italian Cheese Croutons
- 1 cup Italian dressing
1 pound boneless sirloin steak
1 large sweet onion, thickly sliced (4 slices)
1 loaf Italian bread, cut in half lengthwise
4 ounces mozzarella cheese, sliced
6 cups torn romaine lettuce leaves
2 large tomatoes, sliced
- In large, shallow non-aluminum
baking dish or plastic bag, pour 1/2 cup Italian dressing over
steak; turn to coat. Cover, or close bag, and marinate in refrigerator
3 to 24 hours.
- Remove steak from marinade,
discarding marinade.
- Grill, broil or pan-grill
steak and onion, brushing frequently with 1/4 cup dressing, until
steak is desired doneness and onion is tender.
- Brush cut side of bread
with remaining 1/4 cup dressing and grill or broil until golden.
Immediately arrange cheese on bottom half of bread, then top
with remaining bread. Wrap in aluminum foil and let stand until
cheese is melted.
- To serve, thinly slice
steak. Arrange lettuce on serving platter, then top with steak,
tomatoes and onion. Slice bread and arrange on salad.
Makes 4 servings.
Recipe and photograph provided
by Unilever Foods courtesy of The Association
For Dressings and Sauces.
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