Grilled Steak and Vegetable Salad
Low Calorie Recipe
Grilled Steak and Vegetable Salad with grilled beef flank steak and onions, tomatoes, corn and bell pepper served with a fresh herb vinaigrette - recipe included.
1-1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green bell pepper, sliced
Fresh Herb Vinaigrette (recipe below)
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.
Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
If desired, steak can be broiled rather than grilled for the same amount of time.
Fresh Herb Vinaigrette
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons NutraSweet Spoonful
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in covered jar; shake to mix. Yield: Makes about 3/4-cup.
Yield: 6 servings
Serving size: 3 ounces meat with 2-tablespoons vinaigrette
Calories 305; Protein 25g ; Carbohydrates 18g; Total Fat 16g; Saturated Fat 5g; Cholesterol: 56mg; Fiber 3g; Sodium 255mg
Food Exchange: 3 lean meat, 1 starch, 1-1/2 fat
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