Take your salad over the top with delicious and tender Strip Steak bites.
Grilled Steak and Vegetable Salad
Grilled Steak and Vegetable Salad
INGREDIENTS
- 2 beef Strip Steaks Boneless (about 8 ounces each)
- 1 medium sweet potato, cut into 2,5 cm.
- 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
- 2 cloves garlic
- 1/4 teaspoon pepper
No. Servings:
4
Cooking time:
35 minutes
INSTRUCTIONS
- Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper.
- Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes, for medium rare (60ºC) to medium (70ºC) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
- 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 and Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
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