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)
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Grilled Steak And Vegetable Salad
Servings: 6
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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