Name: Grilled Steak and Vegetable Salad
Total time: 30 min
Ingredients: 1/4 cup extra-virgin olive oil, plus extra for drizzling; 1/4 cup red wine vinegar; 2 garlic cloves, minced; 2 teaspoons minced fresh thyme; 1 teaspoon Dijon mustard; Salt and pepper; 2 zucchini, sliced lengthwise into 1/2-inch-thick planks; 2 red bell peppers, halved, stemmed, and seeded; 2 (12-ounce) boneless strip steaks, about 1 inch thick; 2 tomatoes, cored and cut into 1/2-inch wedges

Why This Recipe Works

Grilling the steaks and vegetables adds lots of smoky flavor to this summer-inspired salad.

Before You Begin

Our favorite red wine vinegar is Laurent du Clos Red Wine Vinegar.

Instructions

Whisk oil, vinegar, garlic, thyme, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Brush zucchini and bell peppers with 2 tablespoons vinaigrette; set aside remaining vinaigrette.

Pat steaks dry with paper towels and season with salt and pepper. Place steaks and vegetables on grill over hot fire. Grill steaks until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side, and vegetables until well browned, about 4 minutes per side. Transfer vegetables and steaks to carving board, tent steaks loosely with foil, and let rest for 5 minutes.

Cut vegetables into 1-inch pieces. Add vegetables and tomatoes to reserved vinaigrette and toss gently to combine; divide vegetables evenly among dinner plates. Slice steaks 1/4 inch thick and arrange on top of vegetables. Drizzle with extra oil. Serve.