Include in Print View:

Grilled Beef Salad

Grilled Beef Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 535.5
Dietary: Gluten-free
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
  • âÂÂ2 of a mango,
  • 1 Tbsp. toasted
  • 1 Lb. beef ﬠank steak
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. prepared horseradish
  • 1 Teaspoon. Dijon-style mustard
  • âÂÂ2 teaspoon. black pepper
  • âÂÂ4 teaspoon. salt
  • 2 Tbsp. snipped fresh dill weed
  • 4 Cups coarsely chopped green cabbage
  • 1 Medium English cucumber, halved
  • 1 Medium yellow sweet pepper, cut into
Directions
  1. 1
    Preheat the grill to medium-high heat.
  2. 2
    Pat the flank steak dry and season with salt and pepper.
  3. 3
    Grill the steak for about 4 to 5 minutes per side for medium-rare, or until desired doneness.
  4. 4
    Transfer the steak to a cutting board and let it rest for 5 minutes.
  5. 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. 6
    Slice the rested steak thinly against the grain.
  7. 7
    In a large bowl, combine the chopped green cabbage, cucumber, and yellow sweet pepper.
  8. 8
    Toss the vegetables with half of the horseradish dressing until evenly coated.
  9. 9
    Arrange the sliced beef over the salad.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-salad-9/