If you have left over steak from last night's dinner save it for this recipe. It is a perfect way to enjoy a great meal without heating up the kitchen during the hot summer days.
Serves 4
Prep Time: 12-15 minutes
Total Time: 20 minutes
Ingredients:
2 teaspoons cooking oil
12 ounces beef steak, sliced into 3 inch strips, about ¼ inch thick (I used strip steak)
Salt and pepper
1 medium zucchini, cut in half lengthwise and sliced ½ inch thick
1 medium yellow squash, cut in half lengthwise and sliced ½ inch thick
1 small yellow or white onion, sliced
½ cup broccoli florets, break into small pieces
1 lemon, cut in half
3-4 cups mixed salad greens
1/3 cup cheese of choice (optional)
Creamy French Herb Vinaigrette
Instructions:
If you are using steak from another meal skip to roasting the vegetables. Otherwise, heat oil in large grill pan to medium heat.
Add steak and cook until desired degree of doneness, about 1 minute per side for medium. Remove steak to plate and cover to keep warm.
Add vegetables to the pan (add a little more oil if necessary). Turn heat to high and cook until golden, squeeze juice from lemon onto vegetables. Use as much lemon juice as you want. Season with salt and pepper. Remove from heat.
Place salad greens onto 4 salad plates. Top with roasted vegetables and steak. Drizzle with dressing.
For the Dressing:
Combine 2 tablespoons EV olive oil, ¼ cup ketchup and ¼ cup Dijon mustard. Add ¼ tablespoon fresh cilantro or lemon thyme, finely chopped. Lightly season with salt and pepper. Mix well to blend.
Cooking Wiser:
If you are grilling steak this weekend add the vegetables and steak needed for this recipe. Refrigerate until you are ready for a delicious and easy salad.
Select ketchup that is low in sugar- read the labels.
Save time, use store bought French Dressing; you can add in the herbs and mustard.