Beef / Pork

Grilled Steak and Summer Vegetable Salad is for Salad.

Grilled Steak and Summer Vegetable Salad takes 45 minutes to prepare.

Grilled Steak and Summer Vegetable Salad takes 45 minutes to cook.

Grilled Steak and Summer Vegetable Salad makes 4 servings.

The ingredients for Grilled Steak and Summer Vegetable Salad are:

1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds flank steak
Coarse salt and ground pepper
1 medium eggplant, cut into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
1 bunch scallions
1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey

Here is how you make Grilled Steak and Summer Vegetable Salad:

Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user EJSELHORST.

The nutritional information for Grilled Steak and Summer Vegetable Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 443.7

• Total Fat: 28.7 g
• Cholesterol: 71.0 mg
• Sodium: 121.1 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 5.4 g
• Protein: 31.8 g

The dietary needs meet for Grilled Steak and Summer Vegetable Salad is Low Carb