Grilled Steak and Vegetable Salad

Name: Grilled Steak and Vegetable Salad
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; sweet potatoes; zucchini; Italian dressing; garlic; pepper

Take your salad over the top with delicious and tender Strip Steak bites.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
1 medium sweet potato, cut into 1/2-inch thick slices
3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
2 cloves garlic, minced
1/4 teaspoon pepper

Preparation

Step 1

Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper.
Step 2

Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
Step 3

Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

Nutrition Information

291 Calories

0 %*

3g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

4 mg IRON

0 %DV

5.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using beef Strip Steaks Boneless: 291 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 69 mg Cholesterol; 384 mg Sodium; 24 g Total Carbohydrate; 5 g Dietary Fiber; 29 g Protein; 4 mg Iron; 13.3 mg NE Niacin; 1.1 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.5 mg Zinc; 31.3 mcg Selenium; 123.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.