By Karen=^..^= on May 31, 2002
"This is a unique idea for grilled steak on the barbecue and the garlic salsa is great with it!"
Serving Size: 1 (209 g)
Servings Per Recipe: 6
"We thought this was outstanding. It has so many of the things we love-steak, garlic, lemon, herbs-all dished up in on of our favourite ways, a warm salad. The recipe needs to be read carefully, as there seems to be lots of steps in lots of places, but it all falls into place once you begin, and is more than worth it! We used the mushrooms, but as I loathe raw mushrooms, so we barbequed them too."
"Good recipe, but I was hoping for more "wow". It is exactly like steak with pico de gallo and a lettuce salad (but with extra oil) - I think I was hoping for more of a chimichurri flavor."
"Very good this ! next time i wont use sirloin stake on this imo wast of my money cheaper will do fine, Thanks for posting!!"
"This was a luscious salad with loads of flavor - we really enjoyed this! The only thing that I added was some shredded cheese, which was a nice touch; otherwise, I made it exactly as directed, and it was perfect. This is also a salad that one could experiment with, by adding beans or diced green chiles. I also loved that it is a wonderful low-carb main-dish salad. We will definitely be making this again! Thanks for a great recipe!"
"I just hade this tonight for dinner, and I have got to say, "WOW!" This is a wonderful salad. The ingriedents go perfect with each other. I broiled the steaks with the mushrooms and peppers, added onion, used balsalmic vinegar instead of lemon juice, added salt and pepper, and ate it all up!!! My father loved it too. He is on a low carb diet, so this was perfect for him. I quote his review for him, "It's big, It's gone all the right ingriedents, and it's all mine!" lol. Thank you for posting. I will be making this again. :)"
"Definitely a keeper! Jan is so right about reading it carefully - I'm not much an expert at grilling, and I forgot to pepper the steaks "frequently" - but this still tastes awesome!!! Keeps the kitchen cool in the summer, too - something that's very important when living in the southern CA desert!"
"This was super-easy to prepare. I cooked the steak & pepper on a Foreman grill (about 7 1/2 min. for both, then left the peppers in the grill while I sliced the steak). I had "lettuce issues" so I ended up using green leaf, and I discovered at the last minute that I was out of red wine vinegar so I had to use cider vinegar. Probably affected the taste a bit, but not too much. I used london broil and added the optional mushrooms. I thought it was good. Hubby didn't want the lettuce and the kids wanted more "sauce" (ie. dressing). This isn't a keeper for us."