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Grilled Steak and Veggie Salad

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Ingredients

2 thin filet mignon steaks
1/4 cup oil and vinegar salad dressing
2 cups frozen corn, thawed
2 orange or red bell peppers, chopped
2 cups grape tomatoes
1 medium chopped zucchini
1 cup cubed Monterey Jack cheese
2/3 cup creamy Italian salad dressing
4 cups mixed salad greens

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Grilled Steak and Veggie Salad

  • Serves 4
  • Easy

About This Recipe

Main dish salads are my staples for summer. But I don’t always want a chilled salad; sometimes something warm is perfect, especially on a cool summer evening.

This recipe for Grilled Steak and Veggie Salad is perfect. You can grill any type of steak you’d like, but I prefer buying a thin filet mignon and cooking that. Sirloin or strip steaks are also a great choice for this recipe.

You can use any veggie you’d like too. Just be sure your family likes it!

Enjoy this simple and delicious salad for dinner tonight.

Steps

1
Done

Prepare and preheat your grill. While the grill is heating, brush the steaks with the vinaigrette salad dressing and let stand.

2
Done

Combine the corn, bell pepper, tomatoes, zucchini, and cheese with the Italian salad dressing and toss. Set aside.

3
Done

Grill the steaks for 4 to 9 minutes on each side, turning once, until desired doneness. Remove the steaks from the grill and put on a clean plate; cover and let stand for 5 minutes.

4
Done

Slice the steaks. Put the salad greens on plates, top with the corn mixture, and then add the steak slices. Serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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