Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 servings

Ingredients

 * 1 tablespoon balsamic vinegar
 * 2 teaspoons molasses
 * 1 teaspoon salt, divided
 * ⅛ teaspoon ground black pepper
 * 12 ounce boneless sirloin steak
 * ½ teaspoon cracked black pepper
 * ⅓ cup low-fat buttermilk
 * ¼ cup light sour cream
 * 1 teaspoon garlic powder
 * 1 teaspoon cider vinegar
 * 1 head iceberg lettuce, chopped (about 8 cups)
 * 1 x 10½ ounce can chickpeas, drained and rinsed
 * 1 pint grape tomatoes, halved
 * 1 small cucumber, sliced
 * 1 cup sliced red onion

Directions

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