Grilled Steak-And-Ratatouille Salad With Basil-Garlic Vinaigrette – a delicious recipe with beef tenderloin, freshly cracked pepper, kosher salt, yellow squash, zucchini, eggplants. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Sprinkle fillets with pepper and salt, and let stand 15 minutes. Toss squash, zucchini, and eggplant with 3 Tbsp. Basil-Garlic Vinaigrette.
2
Grill steaks, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Remove steaks, and cover with aluminum foil. Let stand 10 minutes.
3
Meanwhile, grill vegetable mixture, covered with grill lid, 5 to 6 minutes on each side or until tender. Add tomato halves during last 6 minutes of grilling time, and grill 3 minutes on each side or until softened and warm.
4
Coarsely chop grilled vegetables, and toss together. Cut steak into thin slices. Fan romaine leaves onto a serving platter. Top with grilled vegetables and steak slices; drizzle with desired amount of vinaigrette.
5
Note: We tested with Organic Girl Romaine Heart Leaves.
155
kcal
Calories
9
g
Fat
7
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (8-oz.) beef tenderloin fillets, 1 teaspoon freshly cracked pepper, 1/2 teaspoon kosher salt, 2 small yellow squash, cut in half lengthwise, and more.
Yes, Grilled Steak-And-Ratatouille Salad With Basil-Garlic Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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