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Nutrition Facts
Serving Size 242 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 1170 mg 49%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 31 g
Vitamin A 30% Iron 20%
Vitamin C 25% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steak Caesar Salad
Prep Time
15 minutes
Cook Time
24 minutes
Total Time
39 minutes
4  People


Recipe makes 4 Servings

1 Tbsp Cavender's Greek Seasoning
1 Lb Natural Beef Flank Steak Tenderized
2 H-E-B® French Bread, cut in 3/4-inch cubes
1 non-stick cooking spray
1/2 medium red onion, sliced 1/2-inch thick
8 Oz romaine hearts, tear into 2-inch pieces
1/4 cup(s) Delmonico Caesar Dressing
2 Tbsp shredded Parmesan cheese
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Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
Sprinkle seasoning over both sides of steak and press to adhere.
Heat oven to 350°F.
Spread bread cubes on a baking sheet and spray generously with cooking spray.
Toast in oven 10 minutes or until browned and crusty.
Grill steak over medium heat for 11 to 12 minutes per side.
Grill onions 5 minutes per side.
Remove steak from grill when internal temperate is 140°F for medium-rare doneness and let rest 10 minutes.
Toss lettuce with dressing and croutons.
Hold knife at a 45° angle to slice steak thinly across the grain.
Cut slices into bite-sized pieces.
Lay steak and onion rings over salad and sprinkle with Parmesan cheese.



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