Sweet Pepper and Steak Salad

Sweet Pepper and Steak Salad is a main course that serves 6. One portion of this dish contains approximately 17g of protein, 30g of fat, and a total of 367 calories. For $2.53 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. A mixture of oil, red onion, fresh chives, and a handful of other ingredients are all it takes to make this recipe so yummy. 7 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, and ketogenic diet. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try New York Strip Steak With Sweet Pepper-chorizo Butter, Pepper Steak Salad, and Seven Pepper Steak Salad for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the vinaigrette: Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use. For the salad: Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil. Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve. Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat. Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve.

 

Step by step:

For the salad

1. Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil.

2. Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers.

3. Remove the vegetables from the grill to a cutting board and let cool slightly.

4. Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve.

5. Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare.

6. Transfer to a cutting board and let rest for 5 minutes.

7. Cut the steak against the grain into 1/2-inch slices and add to a medium bowl.

8. Pour 1/3 of the vinaigrette over the steak and toss to coat.

9. Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve.

For the vinaigrette

1. Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use.

Nutrition Information:

covered percent of daily need