LunchDinnerMain Course

Grilled Steak and Vegetable Salad

Name: Grilled Steak and Vegetable Salad
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g flank steak fat trimmed; 1 tbsp olive oil; 0.5 tsp salt; 0.5 tsp black pepper coarsely ground; 2 pcs ear of corn husks removed; 1 pcs red onion medium, cut into wedges; 1 pcs green bell pepper cored and sliced; 4 pcs plum tomato cut into wedges; 60 ml olive oil; 30 ml red wine vinegar; 1 tsp dijon mustard; 1 clove garlic finely minced; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh parsley chopped (optional)

A hearty salad featuring tender grilled steak and a mix of fresh, charred vegetables, all tossed in a simple and tangy vinaigrette. This dish is a complete and satisfying meal, perfect for a summer evening cookout.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 610 kcal

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Steak

450 gflank steak, fat trimmed
1 tbspolive oil
0.5 tspsalt
0.5 tspblack pepper, coarsely ground

Salad

2 pcsear of corn, husks removed
1 pcsred onion, medium, cut into wedges
1 pcsgreen bell pepper, cored and sliced
4 pcsplum tomato, cut into wedges

Vinaigrette

60 mlolive oil
30 mlred wine vinegar
1 tspdijon mustard
1 clovegarlic, finely minced
0.5 tspsalt
0.25 tspblack pepper

Garnish

2 tbspfresh parsley, chopped(optional)

Equipment

grill · tongs · large bowl · knife · cutting board · whisk · small bowl

The method

Step by step

1
Preheat your grill to medium-high heat, about 200-230°C (400-450°F).
About 5 min
Cook’s note: Make sure the grill grates are clean and lightly oiled to prevent sticking.
2
Pat the flank steak dry with paper towels, then rub it all over with the olive oil, salt, and black pepper designated for the steak.
About 3 min
3
Place the seasoned steak and the whole ears of corn on the hot grill.
About 1 min
4
Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
About 10 min
Cook’s note: Use a meat thermometer for accuracy: 55°C (130°F) for medium-rare.
5
Grill the corn for about 10-12 minutes, turning it occasionally until it's tender and has light char marks.
About 12 min
6
Remove the steak from the grill and place it on a cutting board to rest for 10 minutes.
About 10 min
Cook’s note: Resting is crucial for a juicy steak as it allows the juices to redistribute.
7
While the steak rests, whisk together all the vinaigrette ingredients in a small bowl until well combined.
About 2 min
8
Remove the corn from the grill. Once cool enough to handle, stand an ear on its end and carefully slice the kernels off the cob.
About 3 min
9
Thinly slice the rested steak against the grain.
About 2 min
Cook’s note: Slicing against the grain breaks up the muscle fibers, making the meat more tender to eat.
10
In a large bowl, combine the sliced steak, corn kernels, red onion wedges, sliced green bell pepper, and plum tomato wedges.
About 2 min
11
Pour the vinaigrette over the salad and toss gently to coat everything evenly.
About 1 min
12
Garnish with the optional chopped fresh parsley and serve immediately.

Per serving

Nutrition

55%Score

Calories: 609.7kcal
Protein: 35.1g
Carbs: 33.6g
Fat: 40.4g
Fibre: 6g
Sugar: 13g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Serve chilled or at room temperature; reheating is not recommended.