grilled steak salad
(1 rating)
A terrific, heart-healthy salad from the August 2013 issue of Eating Well Magazine. Photo: Eating Well Magazine
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(1 rating)
yield
4 serving(s)
cook time
40 Min
method
Grill
Ingredients For grilled steak salad
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1 Tbspdried oregano
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1 lbflank steak, trimmed
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1 tspsalt, divided
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3/4 tsppepper, divided
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2sweet italian green peppers or 1 large bell pepper, cut into 2-inch wide strips
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1small eggplant (about 1 lb), cut lengthwise into 1/2-inch-thick slices
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4 Tbspolive oil, extra virgin, divided
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2 lgtomatoes, cut into wedges
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1 smred onion, thinly sliced
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1 clovegarlic, minced
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3 Tbspred wine vinegar
How To Make grilled steak salad
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1Pre-heat grill to high. Cook oregano in a small skillet over medium heat, stirring until toasted, about 2 minutes. Transfer to a bowl.
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2Cut steak in half lengthwise; season with 1/2 tsp. each of salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.
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3Oil the grill rack. Grill the meat, turning once, about 10 minutes total, for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes). Grill the eggplant until browned and slightly soft (about 8 minutes).
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4Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons of oil. Season with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Toss to combine.
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5Chop the eggplant and peppers, and cut the steak across the grain into thin slices; add to the rest of ingredients in the bowl. Toss to combine. Serve over watercress and add crusty bread to soak up the dressing. Yum!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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