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Grilled Veggie & Steak Salad

by Claire Nolan


for 2 servings

Vegetable Marinade

  • ½ cup
    red wine vinegar (120 mL)
  • ½ teaspoon
  • ¼ teaspoon
  • 1 teaspoon
    dried oregano
  • 2 cloves garlic
  • ¼ cup
    olive oil (59 mL)


  • 1 zucchini
  • 1 summer squash
  • 1 small red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 ½ lb
    ribeye steak (680 g)
  • salt, to taste
  • pepper, to taste
  • 1 bag mixed greens salad

Salad dressing

  • olive oil, to taste
  • red wine vinegar, to taste
  • salt, to taste
  • pepper, to taste
    Calories 867
    Fat 69g
    Carbs 2g
    Fiber 1g
    Sugar 0g
    Protein 56g

Estimated values based on one serving size.



  1. Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
  2. Combine red wine vinegar, pepper, salt, oregano, and garlic.
  3. Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
  4. Season the rib eye with salt and pepper.
  5. 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).
  6. 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 (times may vary depending on the grill).
  7. Remove steak from the grill and let rest for 10 minutes.
  8. Slice the steak into strips.
  9. Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
  10. Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
  11. Enjoy!




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