Grilled Steak And Summer Vegetable Salad Recipes

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

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!

GRILLED STEAK AND VEGETABLE SALAD FROM PUBLIX®

Steps:

• Preheat grill (or grill pan).
• 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 internal temperature is 145 degrees F. Remove steaks from grill; let stand 5 minutes before slicing.
• Combine zucchini, tomatoes, portobellos, 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 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.

GRILLED T-BONE STEAK WITH VEGETABLE SALAD RECIPE

Steps:

• Preheat grill to medium-high heat. In a bowl, combine the paprika, garlic, onion, coriander, and season to taste. Season the steaks with the paprika mixture and let rest until they reach room temperature. In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered. Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes. Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness. Let the steaks rest for 2 to 3 minutes and serve with the vegetable salad.

GRILLED VEGETABLE STEAK SALAD

Steps:

• Place steak on a plate or platter. Drizzle olive oil on steak and rub to coat both sides. Allow steak to come to room temperature about 45 minutes.
• Heat grill to medium-high heat (about 450°F).
• Season steak with salt and pepper. Coat corn with olive oil and season with salt and pepper.
• Grill steak until desired doneness, about 4 minutes on each side for medium-rare.
• Grill corn until tender and turning occasionally, about 20 minutes. Cut kernels off cobb. Discard cobb.
• Allow steak to rest for 10 minutes after grilling. Thinly slice diagonally and across the grain.
• Place squash, bell pepper, asparagus, and green onions in a large casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat vegetables with oil.
• Place vegetables on grill in a single layer (The steak should be resting and corn still grilling). Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
• Turn vegetables over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and vegetables have softened. Cut asparagus and onions into bite-sized pieces.
• Brush cut side of romaine lettuce with olive oil. Place cut side down on the grill. Grill for about 2 minutes, until grill marks are on the lettuce. Cut or tear lettuce into 1-inch strips.
• Divide lettuce equally in 3 bowls or on plates. Top with equal amounts of vegetables, tomatoes, and steak. Serve with fresh herb dressing.
• Place mustard, honey, vinegar, salt, pepper, garlic, shallot, parsley, basil, thyme, and rosemary in a blender.
• Blend on high speed until ingredients are combined. Turn the blender to low speed, remove the lid (or the middle of the lid), and slowly pour 1/2 cup of olive oil in to the mixture. Turn blender off.
• Taste dressing. If too vinegar-y add more oil with blender on low speed. Add in increments, stopping to taste, until it has your preference of oil/vinegar balance. Pour into salad dressing container or small pitcher. Use immediately.
• Chill any leftover dressing. Set out about an hour before using to get to room temperature. Shake to combine (it will separate).

SKEWERED STEAK AND VEGETABLE SALAD RECIPE

Steps:

• Cut the steak into eight 1-inch cubes. Thread 2 cubes of steak on four 6-inch skewers.
• Brush with sauce, then refrigerate for 15 to 20 minutes. Discard the remaining sauce.
• Grill or broil steak kabobs to the desired doneness.
• Season the mushrooms with garlic powder, then sauté in oil in a small nonstick skillet over medium-high heat for 4 to 5 minutes or until lightly browned.
• Combine the romaine, carrots, and broccoli in a large bowl. Toss with Lite Balsamic and Caper Vinaigrette to taste.
• To Assemble:
• Divide salad on 2 large plates. Arrange the mushrooms and steak kabobs on top of each.
• Serve and enjoy!

GRAPEFRUIT, MANGO, AND GRILLED STEAK SALAD

Steps:

• Sprinkle both sides of steak with salt and pepper.Place steak on the rack of a grill directly over medium heat. Grill until desired doneness, turning once halfway through grilling.To serve, thinly slice steak across the grain.Arrange greens on a serving platter; top with meat, mango and grapefruit. Drizzle with salad dressing and season with black pepper.

SUMMER SKIRT STEAK AND GRILLED VEGETABLES

Steps:

• Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak. Add the steak and marinate for at least 1 hour at room temperature or up to 6 hours in the refrigerator.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Meanwhile, in a small bowl, combine 2 Tbs. of the basil and 1 Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and pepper and set aside.
• Brush the peppers, squash, zucchini, and corn with 1 Tbs. oil and season generously with salt and pepper. Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes. Arrange all but the corn on a large platter and drizzle with the vinaigrette.
• Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.
• Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining 1 Tbs. oil and 1 Tbs. basil. Season with salt and gently toss. Spoon half of the corn and tomato mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables. Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and sea salt, if using, and serve.