Elevated Dinners, Impressively Easy
For this ready-in-a-flash meal, succulent steak anchors a refreshing salad made with crisp lettuce, cucumbers, mixed greens, and juicy grape tomatoes. You’ll toss the salad with thick, tangy blue cheese dressing and top it with croutons and crispy fried onions for twice the crunch.
Allergens
Utensils
Tags
Ranch Steak
10 ounce
Bold & Savory Steak Spice
1 tablespoon
Baby Lettuce
1 unit
Grape Tomatoes
4 ounce
Mini Cucumber
1 unit
Croutons
2 unit
Blue Cheese Dressing
3 ounce
Crispy Fried Onions
1 unit
Mixed Greens
2 ounce
Cooking Oil
Salt
Pepper
• Pat steak* dry; season with half the Steak Spice (all for 4) and salt. • Drizzle oil in a hot large pan. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer steak to a plate.
• While steak cooks, wash and dry produce. • Trim and discard root end from lettuce; chop into bite-size pieces. Halve tomatoes. Halve cucumber lengthwise and thinly slice.
• Lightly crush croutons in their bag. • In a large bowl, toss chopped lettuce, mixed greens, tomatoes, cucumber, and croutons with as much dressing as you like; season with salt and pepper to taste.
• Thinly slice steak against the grain. • Divide salad between bowls and top with steak; sprinkle with crispy onions and serve. ***Steak is fully cooked when internal temperature reaches 145°.**
620
kcal
Calories
41
g
Fat
11
g
Saturated Fat
27
g
Carbohydrate
8
g
Sugar
3
g
Dietary Fiber
30
g
Protein
90
mg
Cholesterol
1270
mg
Sodium
plus Mixed Greens, Grape Tomatoes & Crispy Fried Onions
plus Mixed Greens, Grape Tomatoes & Crispy Fried Onions
