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Grilled Steak and Vegetable Salad




Source of Recipe


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List of Ingredients




Makes 6 servings.

1-1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette (recipe follows)

Fresh Herb Vinaigrette

Makes about 3/4 cup

1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons NutraSweet® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Recipe



Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time

Combine all ingredients in covered jar; shake to mix.

Nutritional Information (one serving: 1/6 recipe - 3 oz. meat with 2 tablespoons vinaigrette): 305 calories; 25 g protein; 18 g carb; 16 g total fat; 5 g saturated fat; 56 mg chol; 3 g fiber; 255 mg sodium.

Dietary Exchanges: 3 lean meat, 1 starch, 1-1/2 fat