Tomato salad topper for steaks

Wednesday, December 12, 2001

This recipe tops thin steak with salad greens and marinated tomatoes.

Citrus-Marinated Tomato Salad Over Steak

1/2 cup prepared regular or low-fat Italian salad dressing

1/2 teaspoon grated orange or lemon peel

1 pound fully ripened tomatoes, diced (about 2 1/2 cups)

7-ounce box yellow rice mix

1 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon ground black pepper

2 teaspoons olive oil

1 pound beef round cube steaks, pounded thin

12-ounce package mixed salad greens

In a medium-sized bowl, combine salad dressing and orange peel. Add tomatoes; toss gently; let stand for 15 minutes.

In a cup, combine salt, cumin and pepper; sprinkle over steaks. In a large skillet, preferably nonstick, over medium-high heat, heat 1 teaspoon of the oil. Cook 2 steaks at a time on both sides until browned, about 1 1/2 minutes, using remaining oil as needed.

Spoon prepared rice on plates. Top with steaks, salad greens and tomatoes.

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