How To Make Skewered Steak and Vegetable Salad
Fill your belly up with a serving of this steak tossed in balsamic vinaigrette and served over a bed of crunchy vegetable salad, for a fuller meal!
Serves:
Ingredients
- 8ozbeef top loin steak,boneless
- 2tbsptamari-ginger sauce,or soy sauce, prepared, or more to taste
- 1cupsmall mushrooms,sliced
- ¼tspgarlic powder
- 1tbspolive oil
- 4cupsDOLE® Leafy Romaine
- ½cupcarrots,julienne cut
- ½cupbroccoli florets,cooked, cooled
- Lite Balsamic and Caper Vinaigrette
Instructions
-
Cut the steak into eight 1-inch cubes. Thread 2 cubes of steak on four 6-inch skewers.
-
Brush with sauce, then refrigerate for 15 to 20 minutes. Discard the remaining sauce.
-
Grill or broil steak kabobs to the desired doneness.
-
Season the mushrooms with garlic powder, then sauté in oil in a small nonstick skillet over medium-high heat for 4 to 5 minutes or until lightly browned.
-
Combine the romaine, carrots, and broccoli in a large bowl. Toss with Lite Balsamic and Caper Vinaigrette to taste.
To Assemble:
-
Divide salad on 2 large plates. Arrange the mushrooms and steak kabobs on top of each.
-
Serve and enjoy!
Recipe Notes
Refrigerate leftovers.
Nutrition
- Calories: 379.74kcal
- Fat: 26.67g
- Saturated Fat: 8.84g
- Monounsaturated Fat: 13.35g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 9.08g
- Fiber: 3.27g
- Sugar: 3.40g
- Protein: 26.64g
- Cholesterol: 92.99mg
- Sodium: 1101.75mg
- Calcium: 61.17mg
- Potassium: 856.26mg
- Iron: 3.60mg
- Vitamin A: 691.14µg
- Vitamin C: 22.66mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!