Grilled Steak and Vegetable Salad

Grilled Steak & Vegetable Salad

Cook up a delicious start to summer. Toss it together for backyard gatherings, family barbecues and summer holidays — and enjoy.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Grilled Steak & Vegetable Salad

Prep Time25 Minutes

Servings4

Cook Time20 Minutes

Ingredients

FOR THE STEAK: 2 pounds sirloin or skirt steak

Salt and pepper, to taste

FOR THE VEGETABLES: 2 medium zucchini, cut lengthwise and diced into bite-sized pieces

1 summer squash, cut lengthwise and diced into bite-sized pieces

1 red onion, cut into bite-sized pieces

1 orange or red bell pepper, stem and seeds removed, and cut into bite-sized pieces

3 tablespoons olive oil

Salt and pepper, to taste

2 ears of corn

FOR THE HOMEMADE RANCH DRESSING: ½ cup mayonnaise

½ cup sour cream

½ cup buttermilk (plus 2 to 3 tablespoons more to reach desired consistency)

2 tablespoons fresh chopped chives

2 tablespoons fresh chopped dill

2 tablespoons fresh chopped parsley

1 tablespoon lemon juice

½ teaspoons garlic powder

½ teaspoons onion powder

½ teaspoons kosher salt

FOR THE SALAD: 10 ounces mixed greens

1 cup cherry tomatoes, halved

1 avocado, sliced

Directions

Heat the grill to medium-high.
Pat the steak dry with paper towels and season with salt and pepper.
In a large bowl, combine the zucchini, summer squash, red onion, and bell pepper. Drizzle with olive oil and season with salt and pepper.
Brush corn with olive oil and season with salt and pepper.
Combine all of the veggies except the corn in a grill pan.
Place the grill pan, corn, and steaks on the grill.
Cook the vegetables until softened and slightly charred, about 10 to 15 minutes, stirring every few minutes. The cooking time will vary depending on how large you cut your vegetables, but 10 to 15 minutes generally produces softened veggies with a nice char.
Cook the corn for a couple of minutes on each side. Cut the corn off the cobs.
Cook the steaks for 4 minutes without touching and then turn over, cooking an additional 3 to 4 minutes. Let the steak rest for 10 minutes. Once rested, slice the steak against the grain.
To make the ranch dressing: Combine all of the ingredients for the ranch dressing in a bowl and whisk well to combine. Add a couple more tablespoons of buttermilk if you like your ranch dressing on the thinner side. Chill until ready to use. Enjoy your grilled veggies, corn, and sliced steak with the homemade ranch dressing!

25 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

FOR THE STEAK: 2 pounds sirloin or skirt steak

Premium Choice Beef Sirloin Steak for Kabobs, 1 Pound

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$14.99 avg/ea$14.99/lb

Salt and pepper, to taste

Morton Salt, 26 Ounce

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$2.69$0.10/oz

FOR THE VEGETABLES: 2 medium zucchini, cut lengthwise and diced into bite-sized pieces

Green Zucchini, 0.33 Pound

Huge Deal

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$0.66 avg/ea was $0.82 avg/ea$1.99/lb

1 summer squash, cut lengthwise and diced into bite-sized pieces

Organic Yellow Zucchini (Summer Squash), 1 Each

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$2.49

1 red onion, cut into bite-sized pieces

Red Onions, 1 Pound

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$2.49 avg/ea$2.49/lb

1 orange or red bell pepper, stem and seeds removed, and cut into bite-sized pieces

Premium Orange Bell Peppers, 0.5 Pound

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$2.50 avg/ea$4.99/lb

3 tablespoons olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Huge Deal

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$9.99 was $12.99$0.59/oz

Salt and pepper, to taste

L&B Coarse Ground Black Pepper, 2 Ounce

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$6.79$3.40/oz

2 ears of corn

Amaize Trimmed Sweet Corn, 4 Each

Deal

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$4.99 was $6.99$1.25 each

FOR THE HOMEMADE RANCH DRESSING: ½ cup mayonnaise

Kewpie Mayonnaise, 12 Ounce

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$6.99$0.58/oz

½ cup sour cream

Kemps Sour Cream, 16 Ounce

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$3.49$0.22/oz

½ cup buttermilk (plus 2 to 3 tablespoons more to reach desired consistency)

Prairie Farms Lowfat Buttermilk, 64 Ounce

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$4.49$0.07/oz

2 tablespoons fresh chopped chives

L&B Fresh Chives, 0.75 Ounce

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$3.49$4.65/oz

2 tablespoons fresh chopped dill

L&B Fresh Dill, 0.75 Ounce

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$3.49$4.65/oz

2 tablespoons fresh chopped parsley

Curly Parsley Bunch, 1 Each

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$1.99

1 tablespoon lemon juice

Fancy Large Lemons, 0.5 Pound

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$1.25 avg/ea$2.49/lb

½ teaspoons garlic powder

L&B Garlic Powder, 2.4 Ounce

Deal

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$6.99 was $7.99$2.91/oz

½ teaspoons onion powder

L&B Onion Powder, 2.2 Ounce

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$6.99$3.18/oz

½ teaspoons kosher salt

Morton Coarse Kosher Salt, 16 Ounce

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$2.79$0.17/oz

FOR THE SALAD: 10 ounces mixed greens

Organicgirl Organic Super Greens Salad Blend, 5 Ounce

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$4.99$1.00/oz

1 cup cherry tomatoes, halved

Bushel Boy Red Cherry Tomatoes, 1 Pint

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$4.99$4.99/pt

1 avocado, sliced

Cailfornia Avocados, 1 Each

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$2.99

Directions

Heat the grill to medium-high.
Pat the steak dry with paper towels and season with salt and pepper.
In a large bowl, combine the zucchini, summer squash, red onion, and bell pepper. Drizzle with olive oil and season with salt and pepper.
Brush corn with olive oil and season with salt and pepper.
Combine all of the veggies except the corn in a grill pan.
Place the grill pan, corn, and steaks on the grill.
Cook the vegetables until softened and slightly charred, about 10 to 15 minutes, stirring every few minutes. The cooking time will vary depending on how large you cut your vegetables, but 10 to 15 minutes generally produces softened veggies with a nice char.
Cook the corn for a couple of minutes on each side. Cut the corn off the cobs.
Cook the steaks for 4 minutes without touching and then turn over, cooking an additional 3 to 4 minutes. Let the steak rest for 10 minutes. Once rested, slice the steak against the grain.
To make the ranch dressing: Combine all of the ingredients for the ranch dressing in a bowl and whisk well to combine. Add a couple more tablespoons of buttermilk if you like your ranch dressing on the thinner side. Chill until ready to use. Enjoy your grilled veggies, corn, and sliced steak with the homemade ranch dressing!