Grilled Steak and Vegetable Salad
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Total Recipe Time: 30 to 35 minutes
Makes 4 servings.
2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
1 medium sweet potato, cut into 1/2-inch thick slices
3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
2 cloves garlic, minced
1/4 teaspoon pepper
|1.||Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper.
|2.||Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
|3.||Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.
Cook's Tip: 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (1 pound) may be substituted. Grill, covered, over medium, ash-covered coals 7 to 11 minutes (over medium heat on preheated gas grill 8 to 13 minutes).
Cook's Tip: Do not cut asparagus into quarters.
Nutrition information per serving using beef Strip Steaks Boneless: 291 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 384 mg sodium; 24 g carbohydrate; 5.0 g fiber; 29 g protein; 13.3 mg niacin; 1.1 mg vitamin B6; 1.4 mcg vitamin B12; 4.0 mg iron; 31.3 mcg selenium; 5.5 mg zinc; 123.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.