Recipe: Grilled Steak And Vegetable Salad


Fire up the grill and try this Grilled Steak and Vegetable Salad today! It’s perfect for summer.

Yields: 2 Servings, 1 Serving counts as 1 Lean, 3 Green, 3 Optional Condiments

Screen Shot 2015-07-01 at 11.53.43 AM


  • 14 oz raw top sirloin steak (should yield two 5-oz cooked servings)
  • 2 cups lettuce or mixed salad greens
  • 1 cup (1 medium-large 3″ x 2 3/4″) yellow pepper, sliced lengthwise
  • 1 cup (2 small 2-2/5″) tomatoes, wedged or sliced
  • 3 tbsp Newman’s Own Lighten Up Balsamic Vinaigrette Dressing
  • 2 tbsp red onion, chopped


  1. Preheat grill to medium-high heat
  2. Trim all visible fat from meat
  3. Cut pepper into strips
  4. Brush 1-1/2 tbsp dressing lightly over one side of steak and over cut sides or peppers
  5. Reserve remaining 1-1/2 tbsp for later use
  6. Place steak and peppers on grill, dressing sides down
  7. Grill steak 5 minutes on each side or until medium doneness (160 degrees F) and grill peppers 10 minutes (peppers do not need turning) or until al dente (tender-crisp)
  8. Meanwhile, place greens in 2 serving bowls; top with tomatoes and onions
  9. Cut steak across the grain into thin slices
  10. Arrage steak and peppers over salads
  11. Drizzle with remaining 1-1/2 tbsp dressing
2015-07-01T17:05:25+00:00July 1st, 2015|Categories: Uncategorized|