GRILLED PESTO STEAK 'N VEGETABLE SALAD

Grilled Pesto Steak 'n Vegetable Salad image

The steak and veggies for this salad are marinated in a zesty blend of sun-dried tomato pesto, A.1. Sauce and more, and then grilled to tender perfection.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 beef top round steak (1-1/2 lb.), 1 inch thick
1 small eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 large red pepper, quartered lengthwise
1/2 cup A.1. Bold & Spicy Sauce
1/4 cup lemon juice
3 Tbsp. CLASSICO Sun-Dried Tomato Pesto Sauce and Spread
3 Tbsp. chopped fresh parsley
2 tsp. lemon zest
1/4 cup olive oil
8 cups tightly packed torn salad greens

Steps:

Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g