Grilled Steak And Summer Vegetable Salad Recipe

Name: Grilled Steak And Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil, plus more for grill; 2 sprigs rosemary; 5 garlic cloves, thinly sliced; 1 1/4 pounds hanger 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

Servings: persons

1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds hanger 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

1
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.
2
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.
3
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.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, plus more for grill, 2 sprigs rosemary, 5 garlic cloves, thinly sliced, 1 1/4 pounds hanger steak, and more.

Yes, Grilled Steak And Summer Vegetable Salad 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.

Grilled Steak And Summer Vegetable Salad

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