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Recipe: grilled steak and vegetable salad

grilled steak and vegetable salad recipe image
Grilled steak and vegetable salad serving suggestion

grilled steak and vegetable salad

Take your salad over the top with delicious and tender Strip Steak bites.


  • 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
  • 1 medium sweet potato, cut into 1/2-inch thick slices
  • 3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
  • 1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper


  1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper.
  2. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
  3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

Nutrition information per serving: 291 Calories; 9g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 69mg Cholesterol; 384mg Sodium; 24g Total carbohydrate; 29g Protein; 4mg Iron; 13.3mg Niacin; 1.1mg Vitamin B6; 123.4mg Choline; 1.4mcg Vitamin B12; 5.5mg Zinc; 31.3mcg Selenium; 5g Fiber.