Steak and Grilled Vegetable Salad
1 pound beef flat iron (sub skirt or flank steak if you like)
1 large red onion, cut into ½ inch rounds
1 pound white mushrooms, halved
1 pound green beans, cleaned and trimmed
3 roma tomatoes, ½ inch slices then quartered
2 Tbsp olive oil, divided
Salt and pepper
3 Tbsp balsamic vinegar, divided
4 cups arugula (or you could use watercress or spinach or romaine)
Heat grill to medium heat. (I used an indoor grill pan because I was out of propane) Toss cut vegetables into large bowl and coat well with 1 Tbsp olive oil, salt and pepper. Grill each vegetable, except tomatoes, until crisp tender 8-12 minutes. Grill flat iron, brushing lightly with 1 Tbsp balsamic vinegar, 5-7 minutes on each side until internal temperature reaches 145°F (med rare). Lightly grill tomatoes during the last 3 minutes. Remove beef and let rest at least 5 minutes before slicing against the grain into thin slices. Place ¼ of the vegetables atop 1 cup of arugula. Lay 5-7 slices of beef on top of salad. Drizzle remaining olive oil and vinegar on top of salads.
Makes 4 servings.
This was a beautiful dish. They say you eat with your eyes first and in this case your eyes will make your mouth water. The peppery-ness of the arugula added a nice touch. I chose a beer to pair with the meal tonight only because I was out of wine and a beer sounded so good after mowing my lawn.
If you’re counting points, I counted 5 points for one serving. I’m satisfied and full.