Grilled Steak and Vegetable Salad
By America's Test KitchenPublished on June 10, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling¼ cup red wine vinegar 2 garlic cloves, minced2 teaspoons minced fresh thyme 1 teaspoon Dijon mustard Salt and pepper 2 zucchini, sliced lengthwise into ½-inch-thick planks2 red bell peppers, halved, stemmed, and seeded2 (12-ounce) boneless strip steaks, about 1 inch thick2 tomatoes, cored and cut into ½-inch wedges
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.
Time
30 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
¼ 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 ½-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 ½-inch wedges
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
¼ 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 ½-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 ½-inch wedges
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
¼ 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 ½-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 ½-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.
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