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Recipe: steak and grilled ratatoullie salad

steak and grilled ratatoullie salad recipe image
Steak and grilled ratatoullie salad serving suggestion

steak and grilled ratatoullie salad

Not only is it fun to say, it's fun to eat! Chock-full of colorful vegetables and satisfying Top Round Steak, this salad meets your hunger needs.

Ingredients

  • 1 beef Top Round Steak, cut 1 inch thick (about 1 1/2 pounds)
  • 1 small eggplant, cut crosswise into 1/2 inch thick slices
  • 2 large red or yellow bell peppers, cut lengthwise into quarters
  • 1 medium zucchini, cut lengthwise in half
  • 1/2 cup grame tomato halves
  • 9 cups mixed baby salad greens
  • Salt and ground black pepper
  • Shaved Parmesan cheese
  • MARINADE
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon-style mustard
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
  2. Spray vegetables, except tomatoes, with nonstick cooking spray.
  3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
  4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.

NUTRITION INFORMATION
Nutrition information per serving: 400 Calories; 24 Calories from fat; 24g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 2.3 g Polyunsaturated Fat; 14.7 g Monounsaturated Fat;) 75 mg Cholesterol; 290 mg Sodium; 17 g Total Carbohydrate; 5 g Dietary Fiber; 29 g Protein; 4.6 mg Iron; 978.9 mg Potassium; 14 mg Niacin; 1.1 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.8 mg Zinc; 26.9 mcg Selenium; 89.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Steaks |  Salads