GRILLED STEAK AND VEGGIE SALAD: DailyRecipe

The Daily Recipe: Tuesday, June 21, 2005


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GRILLED STEAK AND VEGGIE SALAD
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INGREDIENTS:
1-1/2 pounds beef flank steak, fat trimmed and scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette (recipe follows)

DIRECTIONS:
Grill steak over medium-hot coals to desired degree of
doneness, about 20 minutes for medium, turning steak
halfway through cooking time. Slice steak, diagonally
across grain, into scant 1/4-inch slices. Combine sliced
meat and vegetables in shallow serving bowl. Pour dressing
over and toss. Serve immediately or refrigerate several
hours and serve chilled.

Yield: 6 servings

Fresh Herb Vinaigrette
1/3 cup red wine vinegar 1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons sweetener
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in covered jar; shake to mix.
Yield: Makes about 3/4 cup

Per serving : 1/6 recipe (3 oz. meat) with 2 tablespoons
vinaigrette, 305 calories, 25 g protein, 18 g carbohydrates,
16 g total fat, 5 g saturated fat, 56 mg cholesterol, 3 g
fiber, 255 mg sodium