| Ingredients: |
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1 |
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beef top round steak, cut 1 inch thick (about 1-1/2 pounds) |
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1 |
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small eggplant, cut crosswise into 1/2-inch thick slices |
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2 |
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large red or yellow bell peppers, cut lengthwise into quarters |
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1 |
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medium zucchini, cut lengthwise in half |
| 1 |
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medium yellow squash, cut lengthwise in half |
| 1/2 |
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cup grape tomato halves |
| 9 |
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cups mixed baby salad greens |
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salt and pepper |
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Shaved Parmesan cheese |
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| Marinade: |
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1/2 |
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cup olive oil |
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3 |
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tablespoons balsamic vinegar |
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2 |
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tablespoons fresh lemon juice |
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2 |
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tablespoons chopped fresh parsley |
| 1 |
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tablespoon Dijon-style mustard |
| 4 |
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cloves garlic, minced |
| 1/4 |
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teaspoon salt |
| 1/8 |
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teaspoon ground black pepper |
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Instructions: |
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1. |
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Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad. |
| 2. |
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Spray vegetables, except tomatoes, with nonstick cooking spray. |
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3. |
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Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes (over medium heat on preheated gas grill, covered, 16 to 19 minutes) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes (over medium heat on preheated gas grill, covered, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade. |
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4. |
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Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired. |
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Cook Once, Eat Twice Variation
Steak and Grilled Vegetable Salad
For vinaigrette, whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 ½ teaspoon Dijon-style mustard, 1 teaspoon chopped fresh parsley, 1/8 teaspoon salt and dash pepper in small bowl until blended. Divide 4 cups mixed baby salad greens between 2 serving plates. Arrange leftover steak slices, leftover vegetables and ½ cup grape tomato halves evenly over greens. Drizzle evenly with vinaigrette. Top with shave Parmesan cheese, as desired.
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Makes 4 servings.
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Nutrition information per serving: 334 calories; 19 g fat (4 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 162 mg sodium; 12 g carbohydrate; 5.2 g fiber; 30 g protein; 6.2 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 4.1 mg iron; 31.4 mcg selenium; 5.4 mc zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. |
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| Recipe courtesy of the Beef Checkoff |
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