Grilled Beef Salad

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Servings: 4 servings Difficulty: Intermediate
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A vibrant mix of charred steak, crisp cabbage, and zesty horseradish dressing
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This hearty grilled beef salad combines tender slices of flank steak with a crunchy, refreshing medley of green cabbage, cucumber, and sweet peppers. The star of the dish is the tangy horseradish vinaigrette, which adds a pleasant kick of heat that cuts through the richness of the beef. It’s a perfect balance of smoky, savory, and bright flavors, making it an excellent choice for a warm-weather lunch or a light dinner. The combination of texturesâÂÂsoft meat against crisp vegetablesâÂÂcreates a satisfying eating experience. Ideal for picnics, potlucks, or a quick weeknight meal when you want something substantial yet fresh.

Grilled Beef Salad recipe image
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Grilled Beef Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 535.5

Description

This hearty grilled beef salad combines tender slices of flank steak with a crunchy, refreshing medley of green cabbage, cucumber, and sweet peppers. The star of the dish is the tangy horseradish vinaigrette, which adds a pleasant kick of heat that cuts through the richness of the beef. It&# 226;ÂÂs a perfect balance of smoky, savory, and bright flavors, making it an excellent choice for a warm-weather lunch or a light dinner. The combination of texturesâÂÂsoft meat against crisp vegetablesâÂÂcreates a satisfying eating experience. Ideal for picnics, potlucks, or a quick weeknight meal when you want something substantial yet fresh.

Ingredients

Directions

  1. Preheat the grill to medium-high heat.
  2. Pat the flank steak dry and season with salt and pepper.
  3. Grill the steak for about 4 to 5 minutes per side for medium-rare, or until desired doneness.
  4. Transfer the steak to a cutting board and let it rest for 5 minutes.
  5. While the steak rests, whisk together olive oil, red wine vinegar, horseradish, Dijon mustard, and fresh dill in a small bowl to make the dressing.
  6. Slice the rested steak thinly against the grain.
  7. In a large bowl, combine the chopped green cabbage, cucumber, and yellow sweet pepper.
  8. Toss the vegetables with half of the horseradish dressing until evenly coated.
  9. Arrange the sliced beef over the salad.
  10. Drizzle with the remaining dressing and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 535.5kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 8.9g45%
Cholesterol 93.1mg32%
Sodium 148.9mg7%
Total Carbohydrate 38.9g13%
Dietary Fiber 14.3g58%
Sugars 12.7g
Protein 41.0g82%

* 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, flank steak, cabbage, cucumber, horseradish, dill, vinaigrette, summer, lunch, healthy, protein, grilling, vegetables, pepper, dressing, fresh, light, dinner
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