Steak and Grilled Ratatouille Salad
Not only is it fun to say, it's fun to eat! Chock-full of colorful vegetables and satisfying Top Round Steak, this salad meets your hunger needs.
Cook Time: 50 Minutes
Servings: 6
Ingredients: 17
Ingredients
Marinade:
Preparation
-
Step 1
Combine marinade ingredients in small bowl. Place beef Top Round Steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
-
Step 2
Spray vegetables, except tomatoes, with nonstick cooking spray.
-
Step 3
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
-
Step 4
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
Nutrition Information
400 Calories
5g SAT FAT
29g PROTEIN
4.6 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 400 Calories; 216 Calories from fat; 24g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 2.3 g Polyunsaturated Fat; 14.7 g Monounsaturated Fat;) 75 mg Cholesterol; 290 mg Sodium; 17 g Total Carbohydrate; 5 g Dietary Fiber; 29 g Protein; 4.6 mg Iron; 978.9 mg Potassium; 14 mg NE Niacin; 1.1 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.8 mg Zinc; 26.9 mcg Selenium; 89.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
