Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance and your dinner guests swoon! This Steak Salad with Charred Vegetables isn't just another recipe—it's a flavor explosion that combines the robust richness of perfectly grilled steak with the smoky sweetness of charred vegetables, all nestled on a bed of fresh mixed greens. In just 35 minutes, you'll create a restaurant-quality meal that looks gourmet but is surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound steak
- 2 cups mixed greens
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Begin by gathering all the ingredients: 1 pound of steak, 2 cups of mixed greens, 1 sliced bell pepper, 1 sliced zucchini, 2 tablespoons of olive oil, salt and pepper to taste, and 1 tablespoon of balsamic vinegar.
- Preheat your grill or grill pan over medium-high heat. Make sure it is well-heated before adding the vegetables and steak.
- While the grill is heating, prepare the vegetables. In a bowl, toss the sliced bell pepper and zucchini with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
- Once the grill is hot, add the seasoned bell pepper and zucchini slices. Grill for about 3-4 minutes on each side, or until they have nice grill marks and are slightly charred. Remove from the grill and set aside.
- Next, season the steak with salt and pepper on both sides. If desired, you can also brush it lightly with olive oil for added flavor.
- Place the seasoned steak on the grill and cook for about 4-5 minutes on one side, depending on the thickness and your desired level of doneness. Flip the steak and cook for an additional 3-4 minutes for medium-rare.
- Once the steak is cooked to your liking, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute.
- While the steak is resting, prepare the salad. In a large bowl, combine the mixed greens and the charred vegetables. Drizzle with balsamic vinegar and the remaining tablespoon of olive oil. Toss gently to combine.
- After the steak has rested, slice it against the grain into thin strips.
- To serve, divide the salad mixture among four plates and top each with sliced steak. Optionally, drizzle a little extra balsamic vinegar on top for added flavor.
- Enjoy your delicious Steak Salad with Charred Vegetables!
Tips
- Meat Temperature Matters: For the juiciest steak, let it sit at room temperature for 30 minutes before grilling to ensure even cooking.
- Char Vegetables Strategically: Cut vegetables to similar thickness to ensure uniform grilling and prevent burning.
- Rest Your Steak: Always let the steak rest 5 minutes after cooking to retain its juices and ensure maximum tenderness.
- Slice Against the Grain: When cutting your steak, slice perpendicular to the muscle fibers for the most tender bite.
- Customize Your Salad: Feel free to swap mixed greens with arugula or add additional vegetables like red onions for extra flavor.
- Oil and Season Wisely: Use a high smoke point oil like avocado or grapeseed for grilling, and don't be shy with salt and pepper.
Nutrition Facts
Calories: 366kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 9g
Cholesterol: 80mg
