Skinny Recipe: Grilled Steak and Vegetable Salad

This recipe is packed with protein from the steak, vitamins and minerals from the vegetables, and good fats from the olive oil. If you’re making this for a large group, you can add a side dish of wild rice to round out the meal. The fresh herb vinaigrette serves as a great homemade salad dressing, so double the recipe if you want leftovers. Click here for nutritional information. Makes 6 servings
 

Ingredients

• 1-1/2 pounds beef flank steak, fat trimmed, scored
• 6 medium Italian plum tomatoes, cut into wedges
• 1 medium green pepper, sliced
• 1 medium sweet onion, cut into small wedges
• 4 ears corn, cooked, cut into 1-1/2 inch pieces
• Fresh Herb Vinaigrette

Fresh Herb Vinaigrette

• 1/3 cup red wine vinegar
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
• 3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons NutraSweet® Spoonful™
• 3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
• 3 tablespoons minced fresh or 1 teaspoon dried basil leaves
• 1/4 teaspoon pepper

Combine all ingredients in covered jar; shake to mix. Makes about 3/4 cup

Directions

Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes 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 refrigerate several hours and serve chilled.

 

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.