Veggie Steak Salad Dish, this salad just explodes with flavors. It’s easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate.
In fact, you’ll find that the only menu option for vegans is a boring, tasteless salad with no dressing, not cool.
Now, this Oriental ‘Beef’ Salad isn’t necessarily the healthiest salad you can make but it’s definitely not the unhealthiest.
Served with my delicious Soy Dressing, it makes the perfect light meal and can be enjoyed cold the next day too in fact.
Veggie Steak Salad Dish: Instructions
Specifically, cut the zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers then cut into large chunks.
Remove the top and bottom from the red onion then slice horizontally into three pieces.
Specifically, combine red wine vinegar, pepper, salt, oregano, and garlic. Whisk in the olive oil then coat vegetables in the dressing.
Season the ribeye with salt then pepper.
Grill steak over medium-high heat for 5-7 minutes on each side. (Times may vary depending on the grill and how well-done you like your steak).
Then add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side.
Cook the bell peppers and onions 4-6 minutes each side in fact. (Times may vary depending on the grill)
Remove steak from the grill then let rest for 10 minutes.
Cut vegetables into bite-size pieces then slice the steak into strips.
Specifically, arrange vegetables and steak on a bed of mixed greens.
Drizzle olive oil, red wine vinegar, salt, and pepper over the salad. Then serve.
Ingredients
For the vegetable dressing:
- ½ cup red wine vinegar
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 teaspoon oregano
- 2 cloves garlic
- ¼ cup olive oil
For the salad:
- 1 zucchini and 1 small red onion
- 1 summer squash
- Salt, to taste
- 1 yellow bell pepper
- 1 ½ pound rib eye steak
- Pepper, to taste
- 1 red bell pepper
- 1 bag mixed greens salad
For the salad dressing:
- Olive oil, to taste
- Red wine vinegar, to taste
- Salt, to taste
- Pepper, to taste
