Tasty Tuesday: Grilled Steak and Vegetable Salad

Do you have leftovers from Valentine’s Day that you don’t know what to do with? If so, this #TastyTuesday recipe is just what you need. Say “so long” to leftovers and “hello” to a healthy, family meal. Easy, delicious, beef, it's what's for dinner. 

Grilled Steak and Vegetable Salad

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients

• 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8oz 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

Instructions

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.

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