Sweet & Spicy Grilled Beef Salad

Write a review
  • Prep 5 m
  • Cook 25 m
  • Total 30 m
Servings: 4


  • 1 pound flank steak, grilled to desired doneness
  • 1 head butter lettuce, rinsed and leaves separated
  • 2 cups julienne sliced red, yellow and orange bell peppers
  • 1/2 cup Hidden Valley® Sweet Chili Ranch
  • chopped peanuts optional


  1. 1. Slice steak across grain into ¼-inch strips.
  2. 2. On each salad plate, arrange lettuce and peppers; top with steak.
  3. 3. Drizzle 2 tablespoons of dressing decoratively across salads; top with peanuts, if desired.
• For safe meat preparation, reference the USDA website.

Add a note

Be the first to review this recipe

Write a review