Mustard-Glazed Beef Steak Salad
Spicy brown mustard-glazed steak slices top a crisp green salad finished with blue cheese crumbles
Hands On: 20 | Total: 25 | Makes: 4 servings (1 salad each)
PAMŪ Original No-Stick Cooking Spray
1 pound boneless New York strip beef steaks
2 tablespoons Gulden'sŪ Spicy Brown Mustard
1/4 teaspoon coarse ground black pepper
1 pkg (9 oz each) torn mixed salad greens
12 cherry or grape tomatoes, cut in half
1/2 cup light Italian dressing
1/4 cup crumbled blue cheese
4 slices (3/4-inch thick) French bread
- Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
- Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
- Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.
4 servings (1 salad each) Calories 360; Total Fat 12 g (Saturated Fat 4 g); Cholesterol 74 mg; Sodium 805 mg;
Carbohydrate 30 g; (Dietary Fiber 3 g, Sugars 4 g); Protein 33 g;
Percent Daily Values*: Vitamin A 45%; Vitamin C 29%; Calcium 12%; Iron 23%
* Percent Daily Values are based on a 2,000 calorie diet.