Calorie Control Council | Recipes: Grilled Steak and Vegetable Salad


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steak salad

Grilled Steak and Vegetable Salad

A delicious salad and entree all in one creating a light main course that’s a great change of pace.

1-1/2 pounds beef flank steak, fat trimmed, scored	1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges	4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced	Fresh Herb Vinaigrette (recipe follows)

Yield: Makes 6 servings

Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.

Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.

Fresh Herb Vinaigrette

1/3 cup red wine vinegar	1/4 cup water
3 tablespoons olive or vegetable oil	2 tablespoons fresh lemon juice
2 cloves garlic, minced	2 tablespoons NutraSweet® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves	3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves	3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt	1/4 teaspoon pepper

Yield: Makes about 3/4 cup

Combine all ingredients in covered jar; shake to mix.

Per serving : 1/6 recipe (3 oz. meat) with 2 tablespoons vinaigrette, 305 calories, 25 g protein, 18 g carbohydrates, 16 g total fat, 5 g saturated fat, 56 mg cholesterol, 3 g fiber, 255 mg sodium

DIABETIC FOOD EXCHANGE: 3 lean meat, 1 starch, 1-1/2 fat

Photo provided courtesy of The NutraSweet Company

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