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Veggie Steak Salad

 Veggie Steak Salad
“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!”
5 ServingsPrep/Total Time: 30 min.


  • 2 medium ears sweet corn, husks and silk removed
  • 1 beef flank steak (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon capers, drained
  • 1 teaspoon Dijon mustard
  • 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


  • In a Dutch oven, bring 8 cups of water to a boil. Add corn; boil 5-7
  • minutes or until tender. Drain and immediately place corn in ice
  • water for about 10 minutes. Drain and pat dry; cut the kernels from
  • the cobs.
  • Meanwhile, rub steak with salt and pepper. In a large skillet, cook
  • steak in 2 tablespoons oil 6-8 minutes on each side or until meat
  • reaches desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°).

2 of 2

Veggie Steak Salad (continued)

Directions (continued)

  • For dressing, combine vinegar, garlic powder, capers, mustard and
  • remaining oil in a jar with a tight-fitting lid; shake well.
  • Thinly slice beef across the grain. In a large bowl, combine salad
  • greens, tomato, onion, parsley, corn and beef. Drizzle with
  • dressing; toss to coat. Sprinkle with Parmesan cheese. Yield: 5
  • servings.
Nutritional Facts: 1 serving (2 cups) equals 301 calories, 19 g fat (5 g saturated fat), 46 mg cholesterol, 301 mg sodium, 12 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.