Back to Veggie Steak Salad

Print Options


Card Sizes

Veggie Steak Salad Recipe

Veggie Steak Salad Recipe

“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. YIELD:5 servings


  • 2 medium ears sweet corn, husked
  • 1 beef flank steak (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 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


  • 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.

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, 2-1/2 fat, 2 vegetable.

Reviews for Veggie Steak Salad

Sort By :
Grandonna User ID: 4894237 95534
Reviewed May. 8, 2013

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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