A couple of weeks ago they opened a Black Angus Steak House near us. I looked at the menu and I saw a Grilled Vegetable Salad on the menu and knew I had to have it. I love grilled vegetables. They are my favorite way to have vegetables. So I made reservations, we got there and waited 20 minutes, no big deal. Then we sat there for 30 minutes until someone greeted us. We saw waiters and waitresses walk by our table. No hello or anything. Finally the manager came up to us and said did someone wait on you. We said no! Then he brought someone over. I ordered the salad that I was dying to trying. My Husband ordered a NY Strip Steak. I finally got my salad and I looked at it and something was missing. All it had was corn, tomatoes avocado, lettuce and some ugly-looking filet mignon on it. They forgot the grilled vegetables. At this point it was an hour and half, so I didn’t complain. I should have, but I needed to get home. My Husband ordered his steak medium well and it came out rare. We were so disappointed! So for two weeks, all I had on my mind was that salad. I thought, I’m not going back, so I will make my own. Mine was so good, and WAY BETTER than Black Angus.
Oh my gosh, I kid you not, this salad was the bomb!! It had everything I wanted and more. It is filling, healthy and the steak was cooked to perfection. I truly out did myself on this salad. My Husband was tickled pink to have a good piece of steak.
I used corn, sweet bell peppers, onions and zucchini for my grilled veggies and tomato and avocado for the cold veggies. I didn’t use any seasoning on the vegetables except some olive oil, because the vegetables had enough wonderful flavor. I thought why hide the taste of my vegetables? For the steak I used a tri-tip steak and only used olive oil and ground pepper to season it. Man, nothing like the smell of steak and veggies grilling. For the dressing, I just used some lime juice. That’s all! I was gong to make a fancy, smancy dressing, but honestly I ran out of time and I was hungry! Lime juice did just fine!
A healthy, summer time grilled salad, made with zucchini, corn, peppers and onions, topped with sliced tri-tip steak and drizzled with lime juice.
- 1 lbs. Tri Tip Steak
- 2 tbsp. extra virgin olive oil
- 2 ears corn, husked
- 1 large sweet bell pepper, cut into quarters
- 3 medium zucchini, cut in half horizontally
- 1 medium onion, sliced into 1/3" pieces
- 1 avocado, sliced into bite size pieces
- 1 cup cherry tomatoes cut in half
- 8 cups romaine lettuce, sliced
- Juice of one lime
- Preheat grill to medium heat
- In a little bowl add olive oil, and with a pastry brush; brush the corn, bell pepper, zucchini and onions on both sides. With remaining olive oil, brush both sides of the steak and sprinkle with pepper.
- Place corn on the grill and cook for 5 minutes, rotating when it starts to darken. Add the steak, bell pepper, zucchini and onion onto the grill.
- Cook the vegetables until lightly browned on the bottom and flip the vegetables and cook until tender. The onions are done first, then peppers, then zucchini. Keep an eye on the vegetables so they don't burn, about 10 minutes total. Take vegetables off the grill and slice into bite size pieces.
- Cook the steak for 5 minutes, flip and cook for another 5 minutes. To test for medium cooked steak (pink in middle). I press the center of the steak with my finger, if it's firm with a little push back, it's done. Take steak off the grill and let it sit for 5 minutes. Slice against the grain into thin slices.
- The corn takes the longest to cook, rotating it every couple of minutes. Once corn is done. With a sharp knife carefully cut the kernels off the corn. To do this place the corn in a bowl, hold the corn in an upright position and carefully run the knife down the corn. The bowl picks up the kernels so it doesn't go all over the counter.
- On four plates, evenly divided the lettuce, corn, bell pepper, zucchini, and onions. Add cherry tomatoes, steak and avocado. Drizzle with lime juice. A balsamic dressing would be wonderful on this salad too.
Calories for 1/4 of the recipe: 384, Fat: 21, Cholesterol: 90, Sodium: 96, Potassium: 863, Crabs: 25, Fiber: 7, Sugar: 2.4, Protein: 29
This salad sounds like a lot of work from the directions, but trust me it’s not. The key thing is to stand over the grill and keep watching the vegetables to make sure they don’t burn. I love this salad and even though I look out the window and see rain and wind, I know the official grilling season will be coming soon!
Have a super great day and if you can get out there and fire up that grill!