Grilled Steak Vegetable Salad Recipes

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).

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 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 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 SALAD

Steps:

• Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
• Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
• Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
• Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Steps:

• Make the quinoa salad:
• Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
• Make the yogurt dressing:
• Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
• Grill the vegetables and steak and assemble the salad:
• Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
• Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
• Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
• Do Ahead
• The yogurt dressing can be chilled for up to 3 days.

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 STEAK & VEGETABLE SALAD

Steps:

• Heat grill to medium-high heat.
• Reserve 1/3 cup dressing. Brush remaining dressing onto steak and cut sides of peppers.
• Place steak and peppers, dressing sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160°F), turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with salad greens; top with tomatoes and onions.
• Cut steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads. Drizzle with reserved dressing.

GRILLED PESTO STEAK 'N VEGETABLE SALAD

Steps:

• Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
• Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
• Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.

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!