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Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing

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Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Combine the balsamic vinegar, molasses, ½ teaspoon of the salt and the ground black pepper in a large bowl.
  2. Add the steak and turn to coat; let stand 5 minutes.
  3. Coat a grill pan or rack with cooking spray and heat over medium high.
  4. Grill the steak 4 to 5 minutes on each side (for medium-rare if the steak is ½ inch thick), or until cooked to desired degree of doneness.
  5. Let the steak rest 5 minutes, then cut it across on an angle into very thin slices.
  6. Meanwhile, combine the cracked black pepper, buttermilk, sour cream, garlic powder, cider vinegar, and remaining ½ teaspoon of salt in a bowl; mix well.
  7. Toss the lettuce, chickpeas, tomatoes, cucumber, onion and dressing together.
  8. Place ¼ of the salad on each plate and top with the steak slices.

Nutritional information Edit

Calories 281 | Fat 9 g | Carbs 26 g | Sodium 834 mg | Fiber 6 g

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