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
Marinade:
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon spicy mustard
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a plastic bag; turn steak to coat. 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 over medium heat and arrange vegetables around steak. Grill, uncovered, 16-18 minutes for medium-rare (145 degrees), turning occasionally.
Grill vegetables 7-15 minutes until desired tenderness, turning occasionally and basting with remaining reserved marinade. Remove and cut vegetables into 1-inch pieces. Cover steak loosely with foil and let rest 15 minutes. While resting, toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Carve steak into thin slices and arrange over vegetables. Season with salt and pepper, to taste, and top salad with shaved Parmesan cheese. Makes 6 servings.
(Courtesy National Cattlemen’s Beef Association)
