2 beef strip steaks boneless, cut 1-in. thick (about 10-oz. ea.) 2 tsp. sweet paprika 2 cloves garlic, minced 1 tsp. coarse grind or cracked black pepper 2 c. thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas 1/4 c. frozen shelled edamame, thawed or frozen peas or corn, thawed 1/4 c. reduced-fat or regular vinaigrette (any variety) 16 Boston or butter lettuce leaves (about 4 to 5-in. diameter) 1/3 c. crumbled goat or blue cheese (optional) 1/3 c. toasted chopped almonds, walnuts, pecans or hazelnuts (optional)
What to do:
1. Combine paprika, garlic and pepper; press evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 min. (over medium heat on preheated gas grill, covered, 11-15 min.) 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 nuts and cheese, if desired.
* Test Kitchen Tips: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12-15 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
