Wedged Iceberg Salad with Grilled Steak
The Double Burner Grill is the perfect tool to get this elegant and simple recipe done.
- 2 firm plum tomatoes
- 2 small onions
- 1 head iceberg lettuce, rinsed and patted dry
- 2 tsp Crushed Peppercorn & Garlic Rub
- 2 beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick)
- 1/4 cup (50 mL) 2% plain low-fat Greek yogurt (see Cook’s Tips)
- 1/4 cup (50 mL) light mayonnaise
- 1/4 cup (50 mL) crumbled blue cheese (about 1 oz/30 g)
- 3 tbsp (45 mL) milk
- 1 tsp (5 mL) Crushed Peppercorn & Garlic Rub
Lightly brush Double Burner Grill with oil. Heat over medium-high heat 3-5 minutes. Cut tops off tomatoes. Cut tops off of onions, but keep roots intact. Wedge vegetables with Veggie Wedger. Set onions aside.
Keeping core intact, cut lettuce into 4 wedges; place in half of pan. Place tomatoes in other half of pan. Cook lettuce and tomatoes 2-2½ minutes per side or until grill marks appear (see tips). Remove to cutting board.
Reduce heat to medium; heat Grill Press in pan 3 minutes. On Flexible Cutting Mat, season beef with 2 tsp (10 mL) rub. Place beef in pan; cover with Grill Press. Cook beef and onions 4-6 minutes per side or until internal temperature of beef reaches 160°F (71°C) for medium doneness and onions are crisp tender.
Remove beef and onions to clean cutting board. Let beef rest 5 minutes; slice into strips.
Meanwhile for dressing, process ingredients in Manual Food Processor until slightly chunky. Carefully remove blade and refrigerate, covered, until ready to use.
To serve, place one lettuce wedge on each plate. Evenly divide tomatoes, onions and beef among plates. Serve with dressing.
- 4 servings
Nutrients per serving:
Calories 270, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 15 g, Fiber 3 g, Protein 22 g
U.S. Diabetic exchanges per serving:
3 Med-Fat Meat, 2 Vegetable (0 Carbs)
To get great grill marks on the vegetables, it’s important that the pan is pre-heated and the vegetables are placed cut-side down in the pan.
Keep the root of the onion intact so that the wedges hold together during grilling.