Grilled Pesto Steak N Vegetable Salad Food

GRILLED PESTO STEAK 'N VEGETABLE SALAD

Steps:

• Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
• Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
• Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.

GRILLED STEAK AND VEGETABLE SALAD

Steps:

• Preheat grill (or grill pan).
• Cut zucchini in half lengthwise.
• Discard stems and gills (dark brown layers) from mushrooms.
• Halve tomatoes.
• Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill 3-4 minutes on each side or until steak is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
• Combine zucchini, tomatoes, portabellas, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show.
• Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
• Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.

GRILLED VEGETABLE SALAD

Steps:

• Combine first 7 ingredients in large plastic zip lock bag.
• Set aside. Cut carrots and remaining vegetables into large pieces.
• Add vegetables to vinegar mixture; seal bag and rotate to coat.
• Let stand 30 minutes, tossing occasionally.
• Drain vegetables, reserving marinade mixture.
• Salt and pepper vegetables to taste then arrange vegetables in grill basket.
• Cook, covered with grill lid, 15-20 minutes.
• Return cooked vegetables to reserved vinegar mixture, tossing gently.
• Eat immediately or refrigerate overnight.

GRILLED STEAK & VEGETABLE SALAD

Steps:

• Heat grill to medium-high heat.
• Reserve 1/3 cup dressing. Brush remaining dressing onto steak and cut sides of peppers.
• Place steak and peppers, dressing sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160°F), turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with salad greens; top with tomatoes and onions.
• Cut steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads. Drizzle with reserved dressing.

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
• Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
• In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.