Peppered Steak Salad with Balsamic-Parmesan Dressing
1 (10 oz) Hy-Vee Angus Reserve 100% natural beef sirloin steak
Coarsely ground black pepper
1/3 cup fat-free balsamic vinaigrette
3/ tbsp shredded Parmesean cheese
1 (12 oz) pkg salad blend
1 large egg, hard-cooked, peeled and sliced
1 cup halved cherry tomatoes
Season steak with black pepper. Grill to desired doneness. Let stand 5 to 10 minutes before slicing into thing strips.
Meanwhile, combine balsamic vinaigrette with Parmesan cheese. Set aside.
Arrange one-fourth of the salad blend in each of 4 salad bowls. Top with strips of steak, egg slices and halved cherry tomatoes. Drizzle with vinaigrette. Sprinkle with croutons if desired.