Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing

Molasses-Rubbed Steak Salad With Creamy Peppercorn Dressing

1 tablespoon balsamic vinegar 2 teaspoons molasses 1 teaspoon salt, divided 1/8 teaspoon ground black pepper 12-ounce boneless sirloin steak 1/2 teaspoon cracked black pepper 1/3 cup low-fat buttermilk 1/4 cup light sour cream 1 teaspoon garlic powder 1 teaspoon cider vinegar 1 head iceberg lettuce, chopped (about 8 cups) 1 10.5 ounce can chickpeas, drained and rinsed 1 pint grape tomatoes, halved 1 small cucumber, sliced 1 cup sliced red onion

Combine the balsamic vinegar, molasses, 1/2 teaspoon of the salt and the ground black pepper in a large bowl. Add the steak and turn to coat; let stand 5 minutes. Coat a grill pan or rack with cooking spray and heat over medium high. Grill the steak 4 to 5 minutes on each side (for medium-rare if the steak is 1/2 inch thick), or until cooked to desired degree of doneness. Let the steak rest 5 minutes, then cut it across on an angle into very thin slices. Meanwhile, combine the cracked black pepper, buttermilk, sour cream, garlic powder, cider vinegar, and remaining 1/2 teaspoon of salt in a bowl; mix well. Toss the lettuce, chickpeas, tomatoes, cucumber, onion and dressing together. Place 1/4 of the salad on each plate and top with the steak slices. Makes 4 servings. Calories 281, Fat 9 g, Carbs 26 g, Sodium 834 mg, Fiber 6 g.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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