Total Recipe Time: 20 to 25 minutes

Makes 16 hand-held salads



  1. 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
  2. 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
  3. 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
  4. 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
  5. 1/4 cup reduced-fat or regular vinaigrette (any variety)
  6. 1/3 cup crumbled goat or blue cheese (optional)
  7. 1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
  1. 2 teaspoons sweet paprika
  2. 2 cloves garlic, minced
  3. 1 teaspoon coarse grind or cracked black pepper



  1. Combine Rub ingredients; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with cheese and nuts, if desired.
  • Test Kitchen Tips
  • To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.