Grilled Steak & Vegetable Salad

Recipe & Photography: Jenelle McCulloch

 Impressive and colourful for any night of the week!

This salad is as fun to make as it is to eat. Fire up the grill and enjoy tender steak slices on a bed of mixed greens, grilled veggies, and tossed with a zesty vinaigrette.

Makes 4-6 Servings

INGREDIENTS

STEAK & MARINADE

1 - 1 ½ lbs flank steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup soy sauce

¼ cup honey

2 cloves garlic, minced

½ tsp black pepper

SALAD

Vegetables of choice, such as corn on the cob, asparagus, tomatoes

1 Tbsp olive oil

Mixed greens (such as arugula and watercress)

¼ cup blue cheese

DRESSING

2 Tbsp Dijon mustard

1 Tbsp honey

1 garlic clove, minced

2 Tbsp red wine vinegar or lemon juice

¼ tsp sea salt

¼ tsp black pepper

2 Tbsp olive oil

Directions

Before you begin: The steak will require 12-24 hours to marinate. It’s best to marinate the steak the night before. In a Ziploc bag or bowl, combine all marinade ingredients. Place flank steak in marinade and coat. Let the steak marinate for 12-24 hours in the fridge.

Prepare vegetables for grilling by cutting them into appropriate sizes and brush lightly with olive oil. Remove the flank steak from the marinade. Grill veggies until charred.

Cook the flank steak to your liking; for medium-rare, cook the steak for 9-12 minutes, flipping halfway through over medium-high heat. After grilling, allow veggies and steak to rest. Slice steak thinly across the grain.

Prepare the dressing by combining all dressing ingredients and whisking until combined. To assemble the salad, layer the vegetables and steak over a bed of mixed greens. Top with blue cheese crumbles and drizzle the dressing. OH