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Steak & Asparagus Salad - George Foreman Grill

recipe at a glance
ready in: 1-2 hrs
serves/makes:   2
  

recipe id: 4551
cook method: stovetop, indoor grill

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ingredients

1/2 cup light olive oil vinaigrette
1/3 cup steak sauce
1 pound beef top round steak
1 package (10 ounce size) frozen asparagus spears, cooked, drained and cooled
1/2 cup thinly sliced red bell pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds

directions

Blend vinaigrette and steak sauce. Place steak in glass dish. Coat with 1/4 cup of the vinaigrette mixture. Cover. Refrigerate at least 1 hour or overnight, turning once.

Heat remaining vinaigrette mixture to boil. Reduce heat; simmer 1 minute. Keep warm.

Preheat grill for 5 minutes. Remove steak from marinade; discard marinade. Cook for 5-7 minutes or to your preference.

Thinly slice steak. Arrange steak, asparagus and red pepper on lettuce leaves. Pour warm vinaigrette mixture over salad; sprinkle with sesame seed. Serve immediately.

To toast sesame seeds: Place sesame seeds in dry skillet over medium heat. Stir occasionally until they just begin to turn golden, watching carefully to prevent burning. Remove from heat and cool.

added by

Wraith123

nutrition

771 calories, 55 grams fat, 16 grams carbohydrates, 55 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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