Grilled Steak and Grilled Vegetable Salad

Summer is about fresh flavors and simple ingredients. Whether you grill over a fire, on a BBQ, or use a cast iron pan on the stove this recipe is so full of wonderful summer flavors.

Vegetable are simple to roast and provide new flavours and complexity to any dish. In this video I’ll show you how easy it is to grill corn, peppers, and asparagus. There are so many uses for grilled vegetables outside of this recipe. Once you find how easy it is to grill/roast vegetable I’m sure you will begin to incorporate them into other meals. Whether as a side dish on combined with another recipe.

When it comes to choices of steak for your salad, choose a lean cut like flank, round, or sirloin. Let your butcher know that you are using it in a salad and I’m sure you’ll be pointed in the right direction for what to purchase. If you are not a red meat eater, consider substituting the steak for Portobello mushrooms instead! Bon Appetite!

Dressing:

• ½ cup olive oil
• ¼ cup red wine vinegar
• ½ teaspoon salt
• 1 teaspoon black pepper
• 2 cups chopped fresh cilantro

Marinade:

• ½ cup olive oil
• ¼ cup red wine vinegar
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Ingredients:

• 1 ½ pounds of steak (or portobello mushrooms)
• 4 cups mixed greens
• 2 avocados sliced
• 3 sliced tomatoes
• ½ cup sliced red onion
• 3 sliced roasted peppers
• ½ pound grilled asparagus
• 2 cobs grilled corn
• 1 Sliced peach

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