GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
GRILLED STEAK AND SUMMER VEGETABLE SALAD
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g
ROASTED VEGETABLE-STEAK SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
- Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
- Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.
Nutrition Facts : Calories 340 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 735 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 30 grams
GRILLED VEGETABLE SALAD
Another one of Southern Living's top 10 favorites. This salad can be eaten immediately after grilling or chilled. Either way is delicious. Note: This recipe works exclusively for grillling. Oven roasting doesn't produce the same results.
Provided by gailanng
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186.5, Fat 7.8, SaturatedFat 1.2, Sodium 211, Carbohydrate 27, Fiber 5.3, Sugar 15, Protein 4.4
GRILLED STEAK AND VEGETABLE SALAD
Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze. Want more tips like this? Sign up for our weekly emails for more Aprons Simple Meals.
Provided by Publix Aprons Simpl
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 459.5, Fat 25.4, SaturatedFat 6.1, Cholesterol 140.1, Sodium 869.3, Carbohydrate 4, Fiber 1.2, Sugar 2.9, Protein 51.4
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