“Garden Grill” Salad with Steak Recipe
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.
Ingredients
| 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 |
Directions
- Place the mixed greens and vegetables in a large bowl.
- Add the tomatoes, basil, parsley and mint leaves.
- 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".
- Pour the dressing over the salad and toss gently to coat.
- Arrange the salad on individual plates and top with strips of grilled steak.
- Sprinkle on feta and serve immediately.
Preparation Time:
5 minutes with pre-grilled vegetables and steak.
