Steak Taco Salad

Steak Taco Salad

adapted from Food Network Magazine October 2012

Customize your salad the way you like but make sure you adjust your points accordingly.

Makes 4 servings                       4 WW Blue Points per serving WITHOUT toppings

12 oz. lean beef steak

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 1/2 tsp ground cumin

2 tsp. chipotle chile powder

4 tsp. Worcestershire sauce

3 scallions, finely chopped

1 Tbsp. olive oil

1 Tbsp. water

Kosher salt and freshly ground black pepper

3 scallions, finely chopped

12 oz. lean beef steak

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salad base made from lettuce, cucumber and canned pinto beans, drained and rinsed

Possible Toppings (remember to add points as needed)

Salsa    0 additional points

Fat free sour cream    1 Tbsp. 0 additional points / 2 Tbsp. 1 additional point

Creamy Taco Salad Dressing  1 point / Tbsp.

Reduced fat cheddar cheese    1 point / 2 Tbsp.

Chopped black olives    1 point / 1 Tbsp.

1. Combine the garlic powder, onion powder, oregano, cumin, chipotle chile powder, Worcestershire sauce, oil, water, salt and black pepper and whisk to combine.
2. Put the beef and the scallions in a bowl and stir to combine.
3. Pour the marinade over the beef mixture add the bell peppers and onions and toss to coat.
4. Let marinade for at least 30 minutes.
5. In a large skillet coated with cooking spray. Cook the beef to desired doneness, about 5-8 minutes.
6. Serve on top of salad base.
7. Top as desired.

Enjoy!