Grilled Steak and Veggie Salad


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Add some juicy steak to make your salad extra yummy.

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  • 1-1/2 lb. beef flank steak, fat trimmed and scored
  • 1 medium sweet onion, cut into small wedges
  • 6 medium Italian plum tomatoes, cut into wedges
  • 4 ears corn, cooked, cut into 1-1/2 inch pieces
  • 1 medium green pepper, sliced
  • Fresh Herb Vinaigrette (recipe follows)
  • Fresh Herb Vinaigrette
  • 1/3 C. red wine vinegar 1/4 cup water
  • 3 Tbs. olive or vegetable oil
  • 2 Tbs. fresh lemon juice
  • 2 cloves garlic, minced
  • 2 Tbs. sweetener
  • 1 tsp. dried rosemary leaves
  • 1/2 tsp. dried thyme leaves
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried basil leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled. For the dressing, combine all ingredients in covered jar; shake to mix.

Yield: 6 Servings.

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