Grilled Pepper Steak Salad

Cook Time: 6 - 10 minutes

Salads are a common staple of summertime dining, as fresh vegetables are abundant this time of year. And as we all know, this is also prime time for grilling season. Mixing the two just makes sense, right? A well seasoned flank steak, carved and served over fresh greens will please dinner guests at summertime cookouts or anytime of the year!


  • 2½ tsp. minced garlic, divided
  • 1 tsp. freshly ground black pepper
  • 1 lbs. lean skirt steak or flank steak
  • 8 cups packed torn romaine lettuce or mixed salad greens
  • 1 large tomato, seeded, chopped
  • 1 ripe avocado, peeled, seeded, diced
  • 1¼ cups mild cheddar cheese, divided (Sargento Shredded recommended)
  • 1/4 cup thinly sliced red onion (optional)
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. fresh lemon juice or white wine vinegar
  • 2 tsp. pureed chipotle chlies in adobo sauce (optional)


Rub 2 tsp. garlic and pepper over steak. Grill over medium-high heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.

Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.

Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.

Recipe from Galaxy Outdoor.

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