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Veggie Steak Salad

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Tiffany Martinez, Aliso Viejo, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 02, 2024

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

Test Kitchen Approved

Veggie Steak Salad

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Yield: 5 servings
Prep: 15 min
Cook: 15 min
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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
Text Ingredients

Directions

  1. In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs.
  2. 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.
  3. 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

2 cups: 301 calories, 19g fat (5g saturated fat), 46mg cholesterol, 301mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 2 vegetable.
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