Grilled Strip Steak and Vegetable Salad

Main Ingredient: Strip Steak
Servings: 4



2 Angus Boneless Beef Strip (top loin) Steaks, cut ¾ inch thick
1 medium sweet potato, cut into ½-inch thick slices
2 different vegetables such as zucchini, yellow squash, eggplant, red onion, red and yellow bell pepper, cut lengthwise into quarters
½ cup Italian dressing or vinaigrette, divided
2 cloves garlic, minced
¼ teaspoon pepper


1. Toss potato and vegetables with ¼ cup dressing; set aside. Rub steaks with garlic and pepper.

2. 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 vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.

3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat.

4. Season with salt and pepper, as desired.