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Skewered Steak and Vegetable Salad Tasty Recipes

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Skewered Steak and Vegetable Salad

"Hot grilled steak and mushroom kabobs adorn this leafy romaine salad."

Ingredients :

  • 8 ounces boneless beef top loin steak
  • 2 tablespoons prepared tamari-ginger sauce or soy sauce, or more to taste
  • 1 cup sliced small mushrooms
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 cups DOLE® Leafy Romaine
  • 1/2 cup julienne-cut carrots
  • 1/2 cup broccoli florets, cooked and cooled
  • Lite Balsamic and Caper Vinaigrette (recipe below)

Instructions :

Prep : 30M Cook : 2M Ready in : 30M
  • Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.
  • Grill or broil steak kabobs to desired doneness.
  • Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.
  • Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste.
  • Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.

Notes :

  • Whisk together 3/4 cup prepared light balsamic dressing and 2 tablespoons capers, coarsely chopped, until blended. Makes about 1 cup.

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