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