Grilled Strip Steak and Vegetable Salad

Main Ingredient: Black Canyon® Angus Boneless Beef Strip (top loin) Steaks
Servings: 4



2 Black Canyon® Angus Boneless Beef Strip (top loin) Steaks, cut 3/4 inch thick (about 8 ounces each)
1 Medium sweet potato, cut into 1/2-inch thick slices
3 Different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
1/2 Cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
2 Cloves garlic, minced
1/4 Teaspoon pepper


  1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub steaks with garlic and pepper.
  1. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
  1. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

Nutritional Information

Nutrition information per serving: 291 Calories; 9 g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat); 69 mg Cholesterol; 384 mg Sodium; 24 g Total Carbohydrate; 5 g Dietary Fiber; 29 g Protein; 4 mg Iron; 13.3 mg Niacin; 1.1 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.5 mg Zinc; 31.3 mcg Selenium; 123.4 mg Choline.

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