Best Grilled Steak And Bell Pepper Salad Recipes

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SWEET PEPPER AND STEAK SALAD



Sweet Pepper and Steak Salad image

Provided by Aida Mollenkamp

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh chives
Oil, for brushing vegetables, plus more for grill grate
1 large red onion, cut into 1/2-inch wide rings
2 large red, yellow, or orange bell peppers, stemmed, seeded, and cut into quarters
Salt and freshly ground black pepper
1 pound NY strip steak, trimmed
4 cups chopped watercress or arugula
1 cup halved grape or cherry tomatoes

Steps:

  • 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.

Nutrition Facts : Calories 261, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 724 milligrams, Carbohydrate 10 grams, Fiber 2.5 grams, Protein 28 grams, Sugar 6 grams

STEAK TACOS WITH BELL PEPPER-RADISH SALAD



Steak Tacos with Bell Pepper-Radish Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Grated zest and juice of 1 lime, plus wedges for serving
1 tablespoon ancho chile powder
5 tablespoons vegetable oil
1 tablespoon spicy honey
1 flank steak (about 1 1/4 pounds), halved lengthwise
Kosher salt and freshly ground pepper
2 cups fresh cilantro, plus more for topping
2 scallions, roughly chopped
2 bell peppers (red, yellow and/or orange), thinly sliced
4 radishes, thinly sliced
12 corn tortillas
1/2 cup crumbled queso fresco cheese

Steps:

  • Preheat a grill to medium high. Combine the lime zest, chile powder, 1 tablespoon vegetable oil and 2 teaspoons honey in a small bowl. Rub all over the steak; season with salt and a few grinds of pepper. Let marinate at room temperature, 10 minutes.
  • Meanwhile, pulse the cilantro, scallions, lime juice, the remaining 1 teaspoon honey and 1/2 teaspoon salt in a blender until chunky. Slowly add the remaining 1/4 cup vegetable oil and 2 tablespoons water and blend until smooth. Pour half the dressing into a large bowl (reserve the rest for topping). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper.
  • Grill the steak until well marked, 4 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Warm the tortillas as the label directs. Thinly slice the steak. Serve on the tortillas and top with the queso fresco, reserved dressing and more cilantro. Serve with the bell pepper salad and lime wedges.

Nutrition Facts : Calories 630, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 625 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 36 grams, Sugar 9 grams

GRILLED STEAK AND BELL PEPPER SALAD



Grilled Steak and Bell Pepper Salad image

Categories     Salad     Beef     Onion     Tomato     Low Carb     Backyard BBQ     Bell Pepper     Grill     Chill     Grill/Barbecue     Watercress     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
  • Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
  • Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

GRILLED GARLIC STEAK SALAD



Grilled Garlic Steak Salad image

Beef up your grilled dinner options with a meaty salad. You'll find a feast for the eyes and the satisfaction of a flavorful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (3 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens

Steps:

  • Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
  • Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
  • Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

Nutrition Facts : Calories 220, Carbohydrate 5 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY



Grilled Veggie & Steak Salad Recipe by Tasty image

Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper

Provided by Claire Nolan

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

½ cup red wine vinegar
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon dried oregano
2 cloves garlic
¼ cup olive oil
1 zucchini
1 summer squash
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 ½ lb ribeye steak
salt, to taste
pepper, to taste
1 bag mixed greens salad
olive oil, to taste
red wine vinegar, to taste
salt, to taste
pepper, to taste

Steps:

  • 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.
  • Combine red wine vinegar, pepper, salt, oregano, and garlic.
  • Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
  • Season the rib eye with salt and pepper.
  • 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).
  • 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).
  • Remove steak from the grill and let rest for 10 minutes.
  • Slice the steak into strips.
  • Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
  • Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
  • Enjoy!

Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams

GRILLED STEAK SALAD WITH PICKLE PEPPER VINAIGRETTE



Grilled Steak Salad with Pickle Pepper Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 2 generously

Number Of Ingredients 11

3 tablespoons white-wine vinegar
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 teaspoon sugar
1/4 cup finely diced red bell pepper
1/4 cup finely diced peeled and seeded cucumber
2 tablespoons finely diced dill pickle
2 tablespoons chopped shallot
2 tablespoons drained capers
1 bunch watercress
a 1 1/4-inch-thick boneless beef top loin (strip) steak (about 1 pound)

Steps:

  • Prepare grill.
  • In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
  • Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
  • Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.

TOSSED STEAK SALAD WITH SPICY GARLIC DRESSING



Tossed Steak Salad with Spicy Garlic Dressing image

Spicy garlic dressing flavors a dinner salad of grilled steak and greens.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 15

1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
2 medium green onions, thinly sliced (2 tablespoons)
2 large plum (Roma) tomatoes, chopped
1 beef boneless top sirloin steak (1 lb), 1 to 1 1/2 inches thick
1 large red or yellow bell pepper
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens
1 cup sliced fresh mushrooms (3 oz)

Steps:

  • Heat gas or charcoal grill. In tightly covered container, shake all dressing ingredients. Reserve 1/4 cup dressing. In small bowl, mix onions and tomatoes with remaining dressing; set aside.
  • Place beef steak and bell pepper on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until beef is desired doneness. Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. Cut bell pepper into strips.
  • In large bowl, place salad greens, mushrooms, bell pepper and beef. Add tomato mixture; toss.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

4 medium red bell peppers
1 teaspoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1/4 cup pitted Kalamata olives
1/2 teaspoon red-wine vinegar
1 teaspoon lemon zest
Coarse salt and ground pepper
Fresh basil leaves, for serving

Steps:

  • Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
  • Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

PEPPER-GRILLED STEAK WITH CHOPPED SUMMER SALAD



Pepper-Grilled Steak with Chopped Summer Salad image

Provided by Jeanne Thiel Kelley

Categories     Beef     Pepper     Vegetable     Fourth of July     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Meat     Steak     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

2 large garlic cloves, pressed
1 3/4 teaspoons coarsely ground black pepper
1 1/4 teaspoons coarse kosher salt
1 2-pound 1 1/2-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
1/2 cup (generous) diced red onion
1/2 cup crumbled feta cheese
3 tablespoons chopped pitted Kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)

Steps:

  • Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
  • Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
  • Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.

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