Name: Grilled Steak Salad
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 1/2 cup orange juice; 1/2 cup olive oil, plus more for drizzling; 2 lbs. boneless strip steak; 1 medium zucchini, cut in half lengthwise; 1 medium yellow squash, cut in half lengthwise; 1/4 cup mayonnaise; 1/4 cup grated Parmesan cheese; 1/4 cup sun dried tomatoes; 1 small red onion, sliced thick; 6 to 8 mini sweet bell peppers, halved; 2 to 3 romaine lettuce hearts, sliced in half lengthwise

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Grilled Steak Salad

Recipe by Savory Spice Test Kitchen

Healthy Cooking

Grilling & BBQ

This rustic grilled salad is great for a backyard BBQ party or campfire meal.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 25 minutes

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Ingredients

1/2 cup red wine vinegar 1/2 cup orange juice 1/2 cup olive oil, plus more for drizzling

2 tsp. Worcestershire Sauce

4 Tbsp. Kansas City Strip Steak Seasoning, divided

2 lbs. boneless strip steak 1 medium zucchini, cut in half lengthwise 1 medium yellow squash, cut in half lengthwise 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup sun dried tomatoes Salt & pepper, to taste 1 small red onion, sliced thick 6 to 8 mini sweet bell peppers, halved 2 to 3 romaine lettuce hearts, sliced in half lengthwise

Salt & Pepper Tableside Seasoning

Directions

Step 1 Whisk together vinegar, orange juice, olive oil, Worcestershire Sauce, and 2 Tbsp. Kansas City Strip Steak Seasoning. Pour half the mixture (about 3/4 cup) into a gallon size zip top bag along with steak, zucchini, and yellow squash. Seal bag and toss gently to coat. Lay flat in the refrigerator to marinate for at least 1 hour and up to overnight.

Step 2 Add remaining marinade to a blender with mayonnaise, Parmesan, and sun-dried tomatoes. Blend until smooth. Season with salt & pepper to taste and refrigerate until ready to dress salad.

Step 3 Preheat grill for even, medium-high heat. Remove steak, zucchini, and yellow squash from marinade, shaking off any excess liquid. Sprinkle steak with 1 Tbsp. steak seasoning and set aside. Lay onion and peppers on a sheet of foil; drizzle with olive oil and sprinkle with salt & pepper and remaining 1 Tbsp. steak seasoning. Cover with another piece of foil and seal to make a packet. Lay onion and pepper packet on grill along with zucchini and yellow squash halves. Cook 5 min. Turn packet and halves over and cook 5 more min., or until halves have softened and are lightly browned. Transfer to a cutting board to cool.

Step 4 Grill steak for 2 to 4 min. per side (depending on thickness), or until well-browned and center reaches 135 degrees for medium-rare or 140 degrees for medium. Transfer steaks to cutting board to rest for at least 5 min. Drizzle cut sides of romaine with olive oil and season with salt & pepper. Grill romaine, cut-side down, for 5 min., or until lightly charred. Slice steak, zucchini, squash, and lettuce into thick strips. In a large bowl, toss everything together with dressing and serve warm or at room temperature.