Salad with beef and grilled vegetables

Votes: 5

How to Make - Beef and Grilled Vegetable Salad

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 261, total fat 12 G., saturated fats 3 G., proteins 28 G., carbohydrates 10 G., fiber 2.5 G., cholesterol 45 mg, sodium 724 mg, sugar 6 G.

Grilled vegetables and meats add a unique flavor to this salad, with a delicious smoky aroma. Grill red onions, bell peppers, and New York strip steak, chop, and add to the salad along with bitter greens (watercress or arugula) and sweet cherry tomatoes, tossing with a honey vinaigrette. Choose peppers in a variety of colors for a colorful salad. A tender steak is ideally cooked to an internal temperature of 135°F (55°C) to 140°F (60°C). If you don't have a meat thermometer, cook for the recommended cooking time until medium-rare.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

1 New York steak, 16 oz (450 g), trimmed
1 large red onion, sliced into 1cm thick rings.
2 large sweet red, yellow, or orange peppers, seeded and quartered
4 cups chopped watercress or arugula
1 cup cherry or grape tomatoes, halved
Vegetable oil to grease the vegetables + extra to grease the grill rack

Vinaigrette dressing

1/4 cup red wine vinegar
1 teaspoon of honey
1 teaspoon coarse salt
0.5 tsp freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, watercress, arugula, cherry tomatoes, grape tomatoes, sweet pepper, wine vinegar

Cooking the dish according to the recipe:

Vinaigrette dressing:

In a small bowl, combine vinegar, honey, salt, and black pepper until the salt dissolves. Whisk constantly and add olive oil. Add the green onions, taste, and adjust the salt if needed. Set aside until ready to use.
Salad:

Preheat the grill to medium-high heat (350°F/175°C) and wipe the grates with a paper towel dipped in vegetable oil. Brush the vegetables with vegetable oil and season generously with salt and pepper to taste. Grill the vegetables, turning occasionally, until tender and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill and transfer them to a cutting board. Let them cool slightly. Cut the onion rings into quarters and the peppers into 1-inch (2-cm) cubes. Set aside.

Season generously with salt and freshly ground black pepper. Grill the steak to your desired doneness (about 4 minutes per side for medium-rare). Transfer to a cutting board and let rest for 5 minutes.
Slice the steak across the grain into 1-cm-thick slices and place them in a medium bowl. Drizzle 1/3 of the vinaigrette over the steak and toss to coat.

Combine the peppers, onion, watercress or arugula, tomatoes, and remaining vinaigrette in a large serving bowl. Top with the steak, season with salt and pepper to taste, and serve.