1. Recipes
  2. Steak and Grilled Ratatouille Salad

Steak and Grilled Ratatouille Salad

Not only is it fun to say, it's fun to eat! Chock-full of colorful vegetables and satisfying Top Round Steak, this salad meets your hunger needs.

  • 50
    min
  • 6
    SERVINGS
  • 400
    Cal
  • 29 g
    Protein

Ingredients:

  • 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
  • 1 small eggplant, cut crosswise into 1/2-inch thick slices
  • 2 large red or yellow bell peppers, cut lengthwise into quarters
  • 1 medium zucchini, cut lengthwise in half
  • 1 medium yellow squash, cut lengthwise in half
  • 1/2 cup grape tomato halves
  • 9 cups mixed baby salad greens
  • Salt and ground black pepper
  • Shaved Parmesan cheese
Marinade:
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon-style mustard
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Cooking:

  1. Combine marinade ingredients in small bowl. Place beef Top Round Steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.

  2. Spray vegetables, except tomatoes, with nonstick cooking spray.

  3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.

  4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.

400 CALORIES

0 % *

5g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

4.6 mg IRON

0 % DV

4.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 400 Calories; 216 Calories from fat; 24g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 2.3 g Polyunsaturated Fat; 14.7 g Monounsaturated Fat;) 75 mg Cholesterol; 290 mg Sodium; 17 g Total Carbohydrate; 5 g Dietary Fiber; 29 g Protein; 4.6 mg Iron; 978.9 mg Potassium; 14 mg NE Niacin; 1.1 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.8 mg Zinc; 26.9 mcg Selenium; 89.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Explore Hundreds of Recipes

Beef. It's What's for Dinner. is your source for hundreds more beef recipes, all designed with you in mind. We keep it simple, we keep it savory. Browse to find new family favorites, then just sit back and let the compliments come rolling in!

Visit BeefItsWhatsForDinner.com

BIWFD Logo