Best Steak And Grilled Ratatouille Salad Recipes

Steak and Grilled Ratatouille Salad image

Provided by BIWFD

Categories Salad

Time 50m

Yield Makes 6 servings

Number Of Ingredients 17

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
1 small eggplant, cut crosswise into 1/2-inch thick slices
2 large red or yellow bell peppers, cut lengthwise into quarters
1 medium zucchini, cut lengthwise in half
1 medium yellow squash, cut lengthwise in half
1/2 cup grape tomato halves
9 cups mixed baby salad greens
Salt and ground black pepper
Shaved Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon Dijon-style mustard
4 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

Combine marinade ingredients in small bowl. Place beef Top Round Steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad.
Spray vegetables, except tomatoes, with nonstick cooking spray.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade.
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.

Nutrition Facts : Calories 400

Grilled Ratatouille Salad image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 large ripe tomato
1 head garlic, halved lengthwise
1 large zucchini, sliced lengthwise into 12-inch-thick strips
1 yellow squash, sliced lengthwise into 12-inch-thick strips
1 small eggplant, sliced lengthwise into 12-inch-thick strips
1 red bell pepper, seeded and sliced into wide strips
12 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons white wine vinegar
12 cup fresh basil, torn into pieces
1 12 teaspoons roughly chopped fresh thyme

Steps:

Prepare an outdoor grill with a hot fire.
Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.