Grilled Steak And Vegetable Salad
A vibrant grilled steak and vegetable salad combining smoky flavors with fresh produce, perfect for summer gatherings or healthy weeknight dinners. The tender beef pairs beautifully with sweet corn, tomatoes, and green peppers, all tossed in a bright herb vinaigrette for a satisfying and colorful dish.
Ingredients
Instructions
- Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning halfway through cooking time.
- Slice steak diagonally across the grain into scant 1/4-inch slices.
- Combine sliced meat and vegetables in a shallow serving bowl.
- Pour herb vinaigrette over and toss to coat evenly.
- Serve immediately or refrigerate several hours.
- Serve chilled.
Tips & Substitutions
For the best flavor, marinate the flank steak in your favorite seasoning or a simple mix of olive oil, garlic, and herbs for at least 30 minutes before grilling. If you don't have flank steak, skirt or sirloin can be good substitutes. Use fresh seasonal veggies for added flavor, and consider adding avocado for creaminess. Fresh herb vinaigrette enhances the dish significantly; you can make your own by blending fresh herbs with olive oil and vinegar.
Serving Suggestions
Serve this salad as a light main dish or as a side to grilled chicken or fish. It pairs beautifully with Texas Straw Hats for a fun meal. You can also add a side of crusty bread or garlic bread to soak up any vinaigrette. For a complete meal, consider serving it alongside a chilled white wine or a refreshing iced tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the steak slices in a skillet over low heat to prevent them from becoming tough. The salad can be served cold or at room temperature, making it a perfect make-ahead option for gatherings.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Steak And Vegetable Salad contains roughly 207 calories, with 8g protein, 45g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (53% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use instead of flank steak?
If flank steak isn't available, you can substitute skirt steak or sirloin, which are also great for grilling. Each delivers a robust flavor and tenderness when cooked properly. Just be mindful of the cooking times, as they may vary slightly.
Can I make this salad ahead of time?
Yes, this salad can be prepared a few hours in advance. Just grill the steak and prepare the vegetables, then toss everything with the vinaigrette just before serving to maintain freshness. It can also be enjoyed chilled after sitting in the fridge.
What other vegetables can I add to the salad?
Feel free to get creative with your vegetable selection! Zucchini, bell peppers, or even radishes would work well. Just ensure they're grilled or roasted for added flavor. The goal is to have a colorful and flavorful mix that complements the steak.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).