INGREDIENTS

1/2 cups canned French-fried onions
1 pound boneless, beef top loin steak* or boneless, beef sirloin steak, cut 1-inch thick
1 teaspoon lemon juice or lime juice
2 teaspoons dried Cajun seasoning
6 cups torn romaine lettuce
1 cup shredded carrots
1/2 cup chopped tomato
6 red radishes, thinly sliced
1/2 cup fat-free ranch salad dressing or spicy ranch salad dressing
Keebler® Club® Original crackers

DIRECTIONS

1. In large nonstick skillet cook and stir onions over medium-high heat about 1 1/2 minutes or until lightly browned. Remove from skillet. Set aside.

2. Trim excess fat from steak. Rub lemon juice on both sides of steak. Sprinkle Cajun seasoning on both sides of steak. Lightly press seasoning into steak with your fingers. In same skillet cook steak over medium heat until desired doneness (allow 6 to 8 minutes for medium rare or 9 to 12 minutes for medium). Remove steak from skillet. Let stand for 10 minutes. Thinly slice steak into bite-size pieces.

3. In large bowl toss together lettuce, carrots, tomato and radishes. Arrange on 4 serving plates. Top with steak slices and onions. Drizzle with salad dressing. Serve with KEEBLER CLUB CRACKERS.

*Note: Beef top loin steak is also called New York strip steak or shell steak.

Make ahead: Omit step 1. Cook and slice steak as directed in step 2 above. Cover and refrigerate steak for up to 2 days. Prepare salad as directed in step 3 above, using cold steak and cold onion rings.

NUTRITIONAL PANEL