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We practiced our balancing skills on this salad. Note that we offset the sirloin steak and blue cheese with a fat-free balsamic vinegar.
Slice onion into 1-inch chunks and arrange on wood or metal skewers. Grill over hot coals 4 minutes on each side; set aside.
Grill steak 4 to 6 minutes on each side, or to desired doneness (150° to 160°F for medium); slice into thin strips.
Divide hearts of romaine among four dinner plates. Arrange tomatoes and steak over lettuce. Top with grilled onion. Drizzle with balsamic vinegar (the steak will provide the oil). Sprinkle with pepper and cheese.
Nutritional information is provided by the author.
Calories - 292
Protein - 39g
Sodium - 155mg
Carbohydrates - 12g
Cholesterol - 104mg
Total Fat - 10g
Saturated Fat - 4g
Dietary Fiber - 4g
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