Grilled Vegetable Steak 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 SOUTHWESTERN STEAK SALAD

Steps:

• Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

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!

ROASTED VEGETABLE-STEAK SALAD

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.

GRILLED STEAK AND VEGETABLE SALAD

Steps:

• Preheat grill (or grill pan).
• Cut zucchini in half lengthwise.
• Discard stems and gills (dark brown layers) from mushrooms.
• Halve tomatoes.
• 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 is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
• Combine zucchini, tomatoes, portabellas, 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 & 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 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 & VEGETABLE SALAD

Steps:

• Preheat barbecue to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
• Grill steak and peppers, dressing-sides down, 10 minutes or until medium doneness (160F) turning steak after 5 minutes. (Peppers do not need turning). Meanwhile, cover four plates with greens; top with tomatoes and onions.
• Cut steak crosswise across the grain into thin slices; cut pepper into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.
• MAKE AHEAD: Grill extra pieces of steak or chicken to use later in salads or sandwiches.