Grilled Beef Salad

This vibrant Grilled Beef Salad combines tender, juicy strips of grilled steak with a refreshing mix of crisp greens, sweet charred corn, and colorful bell peppers. The dish is tossed in a zesty red-wine vinegar and olive oil dressing that highlights the natural flavors of the fresh ingredients. It offers a perfect balance of textures, from the crunch of the vegetables to the melt-in-your-mouth beef. Ideal for a warm summer lunch, a light dinner, or as a hearty side dish at a barbecue, this salad is both satisfying and refreshing. It&# 226;ÂÂs a quick, flavorful meal that brings the taste of the grill to your table without the heaviness of traditional sides.

Cooking Method: Baking, Grilling, Roasting, Stewing

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 675.7

Dietary: Gluten-free

Description

This vibrant Grilled Beef Salad combines tender, juicy strips of grilled steak with a refreshing mix of crisp greens, sweet charred corn, and colorful bell peppers. The dish is tossed in a zesty red-wine vinegar and olive oil dressing that highlights the natural flavors of the fresh ingredients. It offers a perfect balance of textures, from the crunch of the vegetables to the melt-in-your-mouth beef. Ideal for a warm summer lunch, a light dinner, or as a hearty side dish at a barbecue, this salad is both satisfying and refreshing. It&# 226;ÂÂs a quick, flavorful meal that brings the taste of the grill to your table without the heaviness of traditional sides.

Ingredients

24 Hours.
10 Cups cold water and bring to a boil,
30 Minutes more.
2 Lb. small red-skinned potatoes or small Yukon Gold
1/2 cups Plus 1 teaspoon. extra-virgin olive oil
1 Ear fresh corn, in the husk
2 Cups red, yellow, or orange cherry tomatoes
1/2 Red bell pepper, cut into 1/4-inch dice
1/2 Green bell pepper, cut into 1/4-inch dice
1/2 Small red onion, cut into 1/4-inch dice
1/2 Yellow bell pepper, cut into 1/4-inch dice
2 Small cloves garlic, finely chopped
3 Tbs. red-wine vinegar
1 Teaspoon. of the oil onto the corn and rub it over all the kernels. Sprinkle
12 S oups & s a l a ds

Directions

1
Preheat your grill to medium-high heat.
2
Season the beef steaks with salt, pepper, and a drizzle of olive oil.
3
Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.
4
Remove steaks from the grill and let them rest for 5 minutes before slicing into strips.
5
Place the ear of corn on the grill and cook, turning occasionally, until charred and tender, about 10 minutes.
6
While the corn cools, cut the kernels off the cob.
7
In a large bowl, combine the cherry tomatoes, diced red, yellow, and green bell peppers, and diced red onion.
8
Add the grilled corn kernels to the vegetable mixture.
9
In a small jar, whisk together the red-wine vinegar, chopped garlic, and remaining olive oil to make the dressing.
10
Pour the dressing over the vegetables and toss gently to coat.
11
Top the salad with the sliced grilled beef.
12
Serve immediately while the beef is still warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 675.7kcal

% Daily Value *
Total Fat 20.7g32%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 19.3mg1%
Total Carbohydrate 120.8g41%
Dietary Fiber 5.4g22%
Sugars 83.4g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, beef, salad, steak, corn, bell pepper, tomatoes, vinaigrette, summer, lunch, dinner, fresh, healthy, barbecue, light, vegetables, onion, garlic, olive oil, vinegar

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-salad-10/