Post by Jay on Jul 8, 2005 12:35:21 GMT -6
GRILLED STEAK AND VEGGIE SALAD
INGREDIENTS:
1-1/2 pounds beef flank steak, fat trimmed and scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette (recipe follows)
DIRECTIONS:
Grill steak over medium-hot coals to desired degree of
doneness, about 20 minutes for medium, turning steak
halfway through cooking time. Slice steak, diagonally
across grain, into scant 1/4-inch slices. Combine sliced
meat and vegetables in shallow serving bowl. Pour dressing
over and toss. Serve immediately or refrigerate several
hours and serve chilled.
Yield: 6 servings
Jay(KY)
INGREDIENTS:
1-1/2 pounds beef flank steak, fat trimmed and scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette (recipe follows)
DIRECTIONS:
Grill steak over medium-hot coals to desired degree of
doneness, about 20 minutes for medium, turning steak
halfway through cooking time. Slice steak, diagonally
across grain, into scant 1/4-inch slices. Combine sliced
meat and vegetables in shallow serving bowl. Pour dressing
over and toss. Serve immediately or refrigerate several
hours and serve chilled.
Yield: 6 servings
Jay(KY)