Time: 8 hours 40 minutes
Complexity: easily
Servings: 6

This hearty salad features a delicious combination of grilled vegetable ratatouille and fresh vegetables in a tangy balsamic vinegar dressing that also serves as a marinade for the steak. Grill the marinated steak, slice thinly across the grain, and serve over the salad.

Ingredients:

Salad

• 4 cloves garlic, crushed
• 1/4 teaspoon salt
• 1/8 tsp ground black pepper
• 1 top round steak, 2.5 cm thick, weighing 700 g.
• 1 small eggplant, sliced ​​into 1cm thick circles.
• 2 large red or yellow bell peppers, quartered lengthwise
• 1 medium zucchini, halved lengthwise
• 1 medium yellow zucchini, halved lengthwise
• 0.5 cups grape tomatoes, halved
• 9 cups mixed small salad greens
• Shaved Parmesan

Marinade

• 0.5 cups olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, eggplants, sweet pepper, yellow zucchini, grape tomatoes, salad mix, balsamic vinegar, Dijon mustard

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Preparation:

Step 1
• Combine the marinade ingredients in a small bowl. Place the beef steak and 1/2 cup of marinade in a zip-lock plastic bag; turn the steak over to coat. Seal tightly and marinate in the refrigerator for 6 hours or overnight, turning occasionally. Cover the remaining marinade and refrigerate.
Step 2
• Spray all vegetables except tomatoes with cooking spray.
Step 3
• Remove the steak from the marinade; discard the marinade. Place the steak in the center of the grill over hot coals; arrange the vegetables around the steak. Grill the steak, covered, for 12-14 minutes (or 16-19 minutes on a gas grill, medium-rare; 145°F), turning the meat occasionally. Do not overcook.
Step 4
• Grill eggplant and bell peppers for 12-15 minutes; zucchini and squash for 8-12 minutes, covered (on a medium-heat gas grill for 6-8 minutes; bell peppers, zucchini, and squash for 7-11 minutes), or until tender, turning occasionally and basting with the remaining marinade.
Step 5
• Cut grilled vegetables into 2 cm thick pieces. Slice steak thinly.
Step 6
• Toss the lettuce, tomatoes, and grilled vegetables with the remaining 0.5 cm of marinade. Divide the salad among 6 serving plates. Arrange the steak slices on top of the vegetables. Season with salt and pepper to taste. Sprinkle with shaved Parmesan.

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