Veggie Steak Salad Recipe
Veggie Steak Salad Recipe photo by Taste of Home

Veggie Steak Salad Recipe

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“This salad just explodes with flavors,” writes Tiffany Martinez. And the reader from Aliso Viejo, California also likes it because it's fast. “It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 2 medium ears sweet corn, husks removed
  • 1 beef flank steak (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • DRESSING:
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon capers, drained
  • 1 teaspoon Dijon mustard
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 1 large tomato, chopped
  • 4 slices red onion, separated into rings
  • 1/4 cup minced fresh parsley
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

2 cups: 301 calories, 19g fat (5g saturated fat), 46mg cholesterol, 301mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 21g protein Diabetic Exchanges:3 lean meat, 2 vegetable 2-1/2 fat

Directions

  1. In a 6-qt. stockpot, bring 8 cups of water to a boil. Add corn; cook, uncovered, 3-5 minutes or until tender. Drain corn and immediately drop into ice water; cool about 10 minutes. Drain and pat dry. Cut corn from cobs.
  2. Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook 6-8 minutes on each side or until a thermometer reads 145° for medium rare. Remove from heat; let stand 5 minutes.
  3. In a small bowl, whisk dressing ingredients until blended. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese. Yield: 5 servings.
Originally published as Veggie Steak Salad in Simple & Delicious July/August 2007, p44

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Veggie Steak Salad

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MY REVIEW
Reviewed May. 8, 2013

"I also added some blue cheese and walnuts. Very good combination of flavors."

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