Tossed Steak Salad With Spicy Garlic Dressing Recipes

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
• Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
• Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.