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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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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


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.

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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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