Grilled Vegetable and Tri-Tip Salad
 
Prep time
Cook time
Total time
 
A healthy, summer time grilled salad, made with zucchini, corn, peppers and onions, topped with sliced tri-tip steak and drizzled with lime juice.
Serves: 4 large salads
Ingredients
  • 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 ⅓" pieces
  • 1 avocado, sliced into bite size pieces
  • 1 cup cherry tomatoes cut in half
  • 8 cups romaine lettuce, sliced
  • Pepper
  • Juice of one lime
Instructions
  1. Preheat grill to medium heat
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Notes
Calories for ¼ of the recipe: 384, Fat: 21, Cholesterol: 90, Sodium: 96, Potassium: 863, Crabs: 25, Fiber: 7, Sugar: 2.4, Protein: 29
Nutrition Information
Serving size: 1 salad
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/03/07/grilled-vegetable-and-tri-tip-salad/