Tuesday, May 21, 2013
There's plenty at steak here. We're talking about tender New York strip combined with a variety of fresh vegetables. Bring it all together with a low-fat dressing of your choice.
At a glance
About 1 pound New York strip steak , about 1 inch thick
6 cups shredded romaine lettuce
1 small cucumber , peeled, seeded and chopped
4 radishes , sliced
2/3 cup slivered red onion
1 cup halved grape tomatoes
2 ribs celery , sliced
2 cups steamed and chilled broccoli florets
Heat grill to high. Rub a New York strip steak with crushed black pepper. Grill steak to desired doneness—about five minutes for rare (internal temperature of about 130 degrees) to eight minutes for well-done (160 degrees). Let steak rest before slicing. Arrange vegetables on four dinner plates. Spray lightly with olive oil and vinegar or use a light bottle vinaigrette dressing. Slice steak on a diagonal, trimming any fat. Divide equally among salad plates. Top with an herbed horseradish cream sauce or the dressing of your choice.