Veggie Steak Salad Recipes

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GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY



Grilled Veggie & Steak Salad Recipe by Tasty image

Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper

Provided by Claire Nolan

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

½ cup red wine vinegar
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon dried oregano
2 cloves garlic
¼ cup olive oil
1 zucchini
1 summer squash
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 ½ lb ribeye steak
salt, to taste
pepper, to taste
1 bag mixed greens salad
olive oil, to taste
red wine vinegar, to taste
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams

VEGGIE STEAK SALAD



Veggie Steak Salad image

This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. -Tiffany Martinez, Aliso Viejo, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 17

2 medium ears sweet corn, husked
1 beef flank steak (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
DRESSING:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon capers, drained
1 teaspoon Dijon mustard
SALAD:
1 package (5 ounces) spring mix salad greens
1 large tomato, chopped
4 slices red onion, separated into rings
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.

Nutrition Facts : Calories 301 calories, Fat 19g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

ROASTED VEGETABLE-STEAK SALAD



Roasted Vegetable-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces green beans, trimmed
1 small red onion, thinly sliced
4 carrots, thinly sliced
2 small russet potatoes, thinly sliced
2 tablespoons extra-virgin olive oil
11/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
1 teaspoon Italian seasoning
1/4 cup red wine vinegar
1 head romaine lettuce, thinly sliced
3 heads Belgian endive, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
  • Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
  • Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
  • Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.

Nutrition Facts : Calories 340 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 735 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 30 grams

BAVETTE STEAK WITH TAHINI-VEGETABLE SALAD



Bavette Steak With Tahini-Vegetable Salad image

Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.

Provided by Melissa Clark

Categories     dinner, weeknight, salads and dressings, steaks and chops, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds bavette steak (sometimes called flap meat or sirloin tip) or flank steak, preferably grass-fed and finished
Flaky sea salt, as needed
2 tablespoons ghee, tallow or neutral oil
2 tablespoons tahini, preferably raw
Finely grated zest of 1/2 lime plus juice of 2 limes
1 tablespoon extra-virgin olive oil
1 tablespoon cold water
1/4 teaspoon fine sea salt, plus more as needed
10 to 12 medium-firm strawberries, thinly sliced (about 2 cups)
1 1/4 cups thinly sliced rhubarb (about 1 stalk) or peeled carrots
1 medium cucumber, thinly sliced into rounds (about 1 1/2 cups)
3 hakurei or other small sweet turnips, thinly sliced into rounds (about 3/4 cup)
3 medium radishes, thinly sliced into rounds (about 3/4 cup)
1 quart mixed tender greens
2/3 cup packed coarsely chopped mint
1/2 cup packed chopped basil

Steps:

  • Pull the steak out of the fridge 1 hour before cooking to come to room temperature. About 5 minutes before cooking, generously season steak all over with flaky sea salt (this helps the salt retain some crunch).
  • Heat a cast-iron or other heavy-duty skillet over medium-high until hot enough that a drop of water will sizzle on contact. Add ghee to the skillet and let it melt.
  • Add bavette steak and cook, flipping every 2 minutes, until medium-rare, about 8 minutes total, or until medium, about 10 minutes total. (Bavette steak has a tendency to puff up as it cooks, taking longer than the average steak to reach medium-rare. You'll want to reduce the cooking time if using flank steak.) Transfer steak to a cutting board and let rest for 5 minutes.
  • Meanwhile, make the salad: In a small bowl, whisk together tahini, lime zest and juice, olive oil, cold water and 1/4 teaspoon fine sea salt until smooth. Taste and season with more salt, if needed.
  • In a large bowl, toss together strawberries, rhubarb, cucumber, turnips and radishes. Add just enough dressing to coat, then taste and add more salt, if needed. Add the greens, mint and basil to the bowl and toss gently, adding more dressing and salt, if needed.
  • Slice steak against the grain and serve with salad.

MEXICAN STEAK AND VEGGIE SALAD



Mexican Steak and Veggie Salad image

Marinated and roasted tomatoes, onion, and black beans are tossed with flank steak, cilantro, and queso fresco in this Mexican-inspired salad.

Provided by Molly Gilbert

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 2h56m

Yield 6

Number Of Ingredients 16

2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup lime juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
cooking spray
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups cherry tomatoes
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled queso fresco
¼ cup chopped fresh cilantro

Steps:

  • Put steak in a large resealable plastic bag. Whisk olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt, cumin, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Toss black beans, tomatoes, and onion, with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side.
  • Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Serve warm steak and vegetables with pan juices over romaine; top with queso fresco and cilantro.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 23 g, Cholesterol 60.9 mg, Fat 28.5 g, Fiber 7.6 g, Protein 28.8 g, SaturatedFat 8.7 g, Sodium 759.4 mg, Sugar 2.5 g

GREEK FLANK STEAK AND VEGGIE SALAD



Greek Flank Steak and Veggie Salad image

Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.

Provided by Molly Gilbert

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 2h56m

Yield 6

Number Of Ingredients 15

2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups cherry tomatoes, halved
1 English cucumber, chopped
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
¼ cup chopped fresh parsley

Steps:

  • Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
  • Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g

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