This April 18, 2011 photo shows grilled steak and spring vegetable salad in Concord, N.H. This composed salad of steak and spring vegetables uses the grill to cook and flavor the meat, as well as many of the other components of the dish. - AP Photo/Matthew Mead

Grilled Steak and Vegetable Salad

Start to finish: 25 minutes

Servings: 5


For the dressing:

5 tablespoons lemon juice

1/4 cup extra-virgin olive oil

3 tablespoons grated

Parmesan cheese

1/4 teaspoon salt

Ground black pepper, to taste

For the salad:

1 pound (1- to 1 1/4-inch-thick)

sirloin steak, trimmed of fat

1/2 teaspoon salt

Ground black pepper, to taste

1 pound asparagus, bottoms trimmed

1 (14-ounce) can artichoke hearts, drained

1 cup cherry or grape tomatoes, halved

4 cups arugula

Shaved Parmesan cheese, for garnish



Heat a gas grill to high or light a charcoal fire.

To make the dressing, in a blender combine the lemon juice, olive oil, Parmesan cheese, salt and pepper. Blend until emulsified. Set aside.

Season the steak on both sides with the salt and pepper. Grill steak, about 5 minutes per side for medium rare, 6 minutes per side for medium. Remove and let rest on a cutting board for 5 minutes.

Meanwhile, grill the asparagus and artichoke hearts, turning occasionally, until slightly charred and asparagus spears are tender-crisp, about 5 minutes. Remove asparagus and artichoke hearts from grill; cut asparagus into 2-inch pieces, artichoke hearts in half. Place vegetables in a large bowl with the cherry tomatoes.

Thinly slice grilled steak across the grain and add to bowl with grilled asparagus and artichoke hearts. Toss with half of the dressing.

In a large salad bowl, toss the arugula with remaining dressing. To compose salad, place some arugula on each serving plate and arrange grilled steak and vegetables on top. Garnish with shaved Parmesan cheese, if desired.

Nutrition information per serving (values are rounded to the nearest whole number): 309 calories; 153 calories from fat (50 percent of total calories); 17 g fat (4 g saturated; 0 g trans fats); 52 mg cholesterol; 15 g carbohydrate; 26 g protein; 5 g fiber; 928 mg sodium.

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