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.