Gluten Free Steak on Lettuce
A perfect lunch or dinner or snack – your choice. Lots of green lettuce topped with strips of steak doused with a tangy oil & vinegar dressing or a Ranch or Creamy Italian. Can’t beat it and you’re sure to be asked for it again, and again.
15-20 minutes to prepare steak, same on salad but it’s done simultaneously
1 8oz tenderloin or flank steak sliced thin, 2 inch lengths
2.5 quart-sized glass bowl filled with a combination of washed & dried lettuces (Red or Green leaf, Romaine, Iceberg or use Organic Spring Mix from Earthbound Farms which includes a combination of a dozen lettuces – Red & Green Romaine, Green Oak Leaf, Lollo Rosa, Arugula, Radicchio, etc.)
¼ small red onion cut into slices
¼ red pepper, diced
½ tomato, cubed
¼ cucumber peeled and cut into slices
Dressing (mix together the following):
3 tbl olive oil
1 tsp Good Seasons Italian Salad Dressing (dry powder)
¼ tsp salt (hold if for dietary need)
¼ tsp ground pepper
¼ tsp Garlic Powder
¼ tsp Oregano
Prepare lettuce by adding onion, pepper, tomato and cucumber, set aside.
Prepare dressing, set aside.
Set up your George Foreman Grill (or similar or use a fry pan) and fast grill the steak so that there’s pink showing. Remove, place on paper towel to cool and dry.
Thoroughly mix dressing into salad.
Add steak and gently mix into salad.