STEAK AND GRILLED RATATOUILLE SALAD

Steak & Grilled Ratatouille Salad --
Lean Cut
  • Total Recipe Time: 45 to 50 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
  2. 1 small eggplant, cut crosswise into 1/2-inch thick slices
  3. 2 large red or yellow bell peppers, cut lengthwise into quarters
  4. 1 medium zucchini, cut lengthwise in half
  5. 1 medium yellow squash, cut lengthwise in half
  6. 1/2 cup grape tomato halves
  7. 9 cups mixed baby salad greens
  8. Salt and ground black pepper
  9. Shaved Parmesan cheese
Marinade:
  1. 1/2 cup olive oil
  2. 3 tablespoons balsamic vinegar
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons chopped fresh parsley
  5. 1 tablespoon Dijon-style mustard
  6. 4 cloves garlic, minced
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon ground black pepper

INSTRUCTIONS FOR STEAK AND GRILLED RATATOUILLE SALAD

  1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
  2. Spray vegetables, except tomatoes, with nonstick cooking spray.
  3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
  4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
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