This Marinated Steak and Summer Squash Salad is a perfect balance of smoky, savory, and fresh flavors. Thinly sliced flank steak is tenderized by a zesty lemon-garlic vinaigrette before hitting the grill, ensuring juicy, flavorful meat every time. The summer squash chars beautifully alongside the beef, adding a soft, sweet contrast to the crisp spinach and ripe tomato wedges. It&# 226;ÂÂs an elegant yet easy weeknight dinner that feels substantial enough for a summer gathering or light enough for a warm evening meal. With minimal prep and quick grilling time, this dish brings restaurant-quality taste to your home table using simple, high-quality ingredients.
Marinated Steak And Summer Squash Salad – Bon Appetit
Description
This Marinated Steak and Summer Squash Salad is a perfect balance of smoky, savory, and fresh flavors. Thinly sliced flank steak is tenderized by a zesty lemon-garlic vinaigrette before hitting the grill, ensuring juicy, flavorful meat every time. The summer squash chars beautifully alongside the beef, adding a soft, sweet contrast to the crisp spinach and ripe tomato wedges. It&# 226;ÂÂs an elegant yet easy weeknight dinner that feels substantial enough for a summer gathering or light enough for a warm evening meal. With minimal prep and quick grilling time, this dish brings restaurant-quality taste to your home table using simple, high-quality ingredients.Ingredients
Directions
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Whisk olive oil, lemon juice, and minced garlic in a small bowl to create the vinaigrette.
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Season the vinaigrette with salt and pepper to taste.
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Place the steak and sliced squash in a shallow pan.
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Pour half of the vinaigrette over the steak and squash.
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Turn the steak and squash to coat evenly in the marinade.
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Let stand at room temperature for 20 minutes to marinate.
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Prepare a barbecue or grill for medium-high heat.
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Season the steak and squash lightly with additional salt and pepper.
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Grill the steak and squash until the steak is medium-rare and the squash is tender, about 3 minutes per side.
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Remove the squash from the grill and set aside.
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Transfer the steak to a cutting board and let rest for a few minutes, then thinly slice across the grain.
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Divide the fresh spinach between 2 plates.
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Place tomato wedges on one side of each plate.
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Arrange the sliced steak in the center of each plate.
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Drizzle the steak with any accumulated juices from the cutting board.
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Place the grilled squash on the side of the plate opposite the tomato wedges.
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Drizzle the squash and tomato with the remaining vinaigrette and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 676.7kcal
- % Daily Value *
- Total Fat 47.0g73%
- Saturated Fat 15.5g78%
- Cholesterol 164.0mg55%
- Sodium 144.1mg7%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 58.0g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the grill is well-oiled to prevent the squash from sticking.
If using skirt steak, be sure to slice very thinly against the grain for maximum tenderness.
You can substitute yellow squash for zucchini if preferred; the cooking time remains the same.
This salad is best served immediately while the steak is warm and the greens are crisp.
