Grilled steak and vegetable salad
Tender juicy steak combines beautifully with sweet grilled vegetables – a perfect match for a weekend get together with friends. Toss the leftovers with cooked pasta the next day.
Step 1In a large bowl, toss peppers, carrots and zucchini with oil, half each of the oregano and pepper. Place on greased grill over medium heat for about 10 minutes, turning occasionally until tender crisp. Remove to cutting board and chop coarsely.
Step 2Rub steak with Dijon mustard and sprinkle with remaining oregano and pepper. Place steak on greased grill over medium high heat and grill, turning once for about 5 minutes or until medium. Let rest on cutting board for 5 minutes then slice thinly.
Step 3In a large bowl, combine vegetables with steak, garlic and vinegar and toss to combine to serve.
Per serving (1 of 3)
- 22 g
- 151 mg
- 633 mg
- Total fat
- 9 g
- Saturated fat
- 3 g
- 44 mg
- 14 g
- 4 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.