Ideal for lunch or dinner, this satisfying salad features tender grilled steak paired with sweet potatoes and a colorful array of vegetables for a nutritious, flavorful meal.
Cooking time: 35 minutes
Servings: 4
Ingredients:
2 steaks, sliced 1cm thick (about 8 ounces each)
1 medium sweet potato, cut into 1/2cm thick slices
3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper, or romaine lettuce, quartered lengthwise
1/2 cup low-fat dressing or vinaigrette, such as Italian or red wine vinegar
2 cloves garlic, minced
1/4 teaspoon black pepper
Preparation: Toss the sweet potato slices and vegetables with 1/4 cup of the dressing; set aside. Rub the steaks with minced garlic and black pepper.
Heat a grill pan and place the steaks in it. Arrange the vegetables around the steaks. Grill the steaks, covered, over medium heat for 7 to 10 minutes, turning occasionally. Grill romaine lettuce and asparagus for 2 to 4 minutes; grill the remaining vegetables for 11 to 15 minutes or until crisp-tender, turning occasionally.
Slice the steaks and vegetables into bite-sized pieces. In a large bowl, combine the beef, vegetables, and remaining 1/4 cup dressing. Toss gently to coat, and season with salt and pepper to taste, if desired.
