“Garden Grill” Salad
with Steak

This is a great way to make use of leftover grilled vegetables and steak. In fact, I always grill more than I need to make sure I have plenty the next day. Any type of vegetable will work well, but brilliant bell peppers, red onions, and yellow squash are especially colorful.


Directions   Print recipe     Email to a friend

4 cups mixed greens
2 cups grilled vegetables
1 cup red, yellow, or orange tomatoes, cut in eights
1/2 cup basil leaves, roughly torn
1/4 cup Italian parsley, leaves only
1/4 cup mint leaves, roughly torn
4 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
~1 pound carne asada (grilled skirt steak), cooled and sliced into thin strips
1/2 cup crumbled feta
  1. Place the mixed greens and vegetables in a large bowl.
  2. Add the tomatoes, basil, parsley and mint leaves.
  3. Combine the balsamic vinegar, salt and pepper in a separate spacious bowl and slowly whisk in the olive oil, forming an emulsion. For detailed instructions, read "How to Make an Emulsion".
  4. Pour the dressing over the salad and toss gently to coat.
  5. Arrange the salad on individual plates and top with strips of grilled steak.
  6. Sprinkle on feta and serve immediately.
Preparation Time: 
5 minutes with pre-grilled vegetables and steak.