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.

Tasty Tuesday: Lean Beef Fajitas

We think this #TastyTuesday should be a #TacoTuesday kind of

meal! It’s easy to serve healthy, flavorful fajitas when lean beef is the centerpiece! Flank steak is perfect for fajitas because it’s a great cut to marinate before grilling, and it is best served sliced thinly. Flank steak is also one of the 38 lean cuts of beef available at the meat case! Grab this recipe for Fajitas with Pico De Gallo and #LiveAFlavorfulLife.

Find out more about this recipe at Beef, It's What's for Dinner. 

Quick Beef Fajitas with Pico De Gallo

25 minutes

4 servings

Ingredients

• 1 beef Flank Steak (about 1-1/2 pounds)
• 8 medium flour tortillas, warmed

Marinade:

• 2 tablespoons fresh lime juice
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced

Pico de Gallo:

• 1/2 cup chopped seeded tomato
• 1/2 cup diced zucchini
• 1/4 chopped fresh cilantro
• 1/4 cup prepared picante sauce or salsa
• 1 tablespoon fresh lime juice

Instructions

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine Pico de Gallo ingredients in medium bowl.
3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.