Grilled Steak And Vegetable Salad Recipe
Servings: 6
Ingredients
- 1 1/2 lb beef flank steak, fat trimmed, scored
- 1 med sweet onion, cut into small wedges
- 6 med Italian plum tomatoes, cut into wedges
- 4 x ears corn, cooked, cut into 1-1/2 inch pcs
- 1 med green pepper, sliced Fresh Herb Vinaigrette (recipe follows)
Directions
- Grill steak over medium-warm coals to desired degree of doneness, about 20 min for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or possibly chill several hrs and serve chilled.
- NOTE: If you like, steak can be broiled rather than grilled for the same amount of time.
- Fresh Herb Vinaigrette:Makes about 3/4 c.
- 1/3 c. red wine vinegar1/4 c. water3 Tbsp. olive or possibly vegetable oil2 Tbsp. fresh lemon juice2 cloves garlic, minced2 Tbsp. NutraSweet(r) SpoonfulT3 Tbsp. chopped fresh or possibly 1 tsp. dry rosemary leaves 3 Tbsp. chopped fresh or possibly 1/2 tsp. dry thyme leaves 3 Tbsp. chopped fresh or possibly 1 tsp. dry oregano leaves 3 Tbsp. chopped fresh or possibly 1 tsp. dry basil leaves 1/2 tsp. salt1/4 tsp. pepper
- Combine all ingredients in covered jar; shake to mix.
- Tbsp. vinaigrette): 305 calories; 25 g protein; 18 g carb; 16 g total
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 77 | 36% |
| Total Fat 8.54g | 11% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 69mg | 3% |
| Potassium 617mg | 18% |
| Total Carbs 8.64g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.61g | 2% |
| Protein 25.56g | 41% |
