Summer Salad with Grilled Steak

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Serving: Serves 6
Prep Time: 25 Minutes
Cooking Time: Marinate 1 Hour, Grill 19 Minutes

August/September 2018 Dig In the Big Y Magazine

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a food processor, combine parsley, cilantro, garlic, jalapeño, 7 tablespoons oil, vinegar and salt and pepper to taste; process until herbs are minced and mixture is well combined; reserve about ¾ cup and place remaining mixture in a large plastic bag. Add steak, seal and marinate in the refrigerator for at least 1 hour. Wash hands after handling raw steak.

4. Rub both sides of zucchini and bell pepper halves with remaining oil; season to taste with salt and pepper.

5. Coat grill grate with cooking spray and preheat to medium-high. Remove steak from marinade and discard used marinade. Grill for 4 minutes per side for medium rare. Transfer to a board, tent loosely with foil, and let rest for 5 minutes.

6. Turn grill heat to medium and add zucchini and bell pepper halves. Grill, turning occasionally, until grill marks appear on zucchini, about 4 minutes and bell peppers are slightly charred, about 7 minutes; turning halfway through. Remove from grill and let cool. Once cool, slice zucchini and chop bell peppers.

7. Toss lettuce in a bowl with half of the remaining herb mixture, then divide among 6 plates and top each with zucchini, bell peppers, steak and avocado slices; drizzle remaining vinaigrette on top. Garnish with radishes and season to taste with salt and pepper if desired.

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Nutrition Facts

Nutrition Information Per Serving Calories: 471 (Calories from Fat: 306)
Total Fat: 34g (Saturated Fat: 10g)
Protein: 33g
Total Carbohydrates: 8g (Dietary Fiber: 4g
Total Sugars: 4g)
Cholesterol: 82mg
Sodium: 97mg