Steakhouse Steak Salad

 

3/4 C. Buttermilk Scallion Dressing

2 tsp. prepared horseradish

6 C. chopped romaine lettuce

2 medium tomatoes, cored and cut into wedges

1 pound well-trimmed sirloin steak, %” thick

1/4 tsp. salt

1/4 tsp. black pepper

1 (8-ounce) package sliced mushrooms

¼ C. reduced-fat blue cheese
1/2 small red onion, thinly sliced

 

In a small bowl, whisk together the dressing and horseradish. On a large serving platter, heap the romaine in the center. Arrange the tomatoes around the edge of the lettuce. Spray a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Sprinkle the steak with salt and pepper and place in the skillet. Cook until browned, about 5 minutes on each side for medium-rare. Transfer to a carving board, cover, and let rest. Add the mushrooms to the skillet and cook until they begin to brown, about 2 minutes. Add one T. water, and stir, scraping up browned bits with a spoon. Cook another 3 to 4 minutes, or until mushrooms are tender. Remove from heat. Cut the steak across the grain into thin slices. Pour dressing over lettuce and arrange the steak on top, and drizzle with the slicing juices. Spoon the mushrooms over the steak, sprinkle with the blue cheese and garnish with red onion. Serve immediately.

 

Yield: 4 servings

Calories: 250

Fat: 8g

Fiber: 3g