VEGGIE STEAK SALAD

Veggie Steak Salad image

This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. -Tiffany Martinez, Aliso Viejo, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 17

Ingredients

2 medium ears sweet corn, husked
1 beef flank steak (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
DRESSING:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon capers, drained
1 teaspoon Dijon mustard
SALAD:
1 package (5 ounces) spring mix salad greens
1 large tomato, chopped
4 slices red onion, separated into rings
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.

Nutrition Facts : Calories 301 calories, Fat 19g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges