Grilled Steak and Vegetable Salad | America's Test Kitchen
Grilled Steak and Vegetable Salad blends tender beef with fresh veggies in a vibrant dressing, making it a refreshing meal packed with flavors and textures.
Keywords
- Grilling & Barbecue
- Main Courses
- Beef
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 1 teaspoon Dijon mustard
- Salt and pepper
- 2 zucchini, sliced lengthwise into 1/2-inch-thick planks
- 2 red bell peppers, halved, stemmed, and seeded
- 2 (12-ounce) boneless strip steaks, about 1 inch thick
- 2 tomatoes, cored and cut into 1/2-inch wedges
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