M
MiniMe
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- #1
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Sizzlin' Grilled Steak & Veggie Salad
Tried something a little different. Civil saw it and started taking pictures
....he loved it. Not difficult but very tasty.
1/2 cup Balsamic Vinaigrette Dressing
1/3 cup Balsamic Vinaigrette Dressing
1 boneless beef sirloin steak (3/4 lb. 1/2 to 3/4 inch thick)
1 red pepper, cut lengthwise in half
1 green pepper, cut lengthwise in half
Mixed salad greens
2 - 4 Roma tomatoes, cut into wedges
1/2 cup thinly sliced onion
Place 1/2 cup dressing in large ziplock bag, add steak and marinate in refrigerator at least an hour. Preheat grill to medium high heat. With the other 1/3 cup dressing reserved, brush some dressing lightly onto cut sides of the peppers saving the rest for later.
Place steak and peppers on grill. Grill steak 5 min. on each side or until medium done and grill peppers 10 mins. Meanwhile, place greens in 4 serving bowls, top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved 1/3 cup dressing.
(I added mushrooms and carrots too)
Tried something a little different. Civil saw it and started taking pictures
....he loved it. Not difficult but very tasty.1/2 cup Balsamic Vinaigrette Dressing
1/3 cup Balsamic Vinaigrette Dressing
1 boneless beef sirloin steak (3/4 lb. 1/2 to 3/4 inch thick)
1 red pepper, cut lengthwise in half
1 green pepper, cut lengthwise in half
Mixed salad greens
2 - 4 Roma tomatoes, cut into wedges
1/2 cup thinly sliced onion
Place 1/2 cup dressing in large ziplock bag, add steak and marinate in refrigerator at least an hour. Preheat grill to medium high heat. With the other 1/3 cup dressing reserved, brush some dressing lightly onto cut sides of the peppers saving the rest for later.
Place steak and peppers on grill. Grill steak 5 min. on each side or until medium done and grill peppers 10 mins. Meanwhile, place greens in 4 serving bowls, top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved 1/3 cup dressing.
(I added mushrooms and carrots too)
