Grilled Steak Salad
Grilled Steak Salad
PREP TIME: 10 minutes
Cook Time: 15 mins
SERVES: 4
PREP TIME: 10 minutes
Cook time: 15 mins
SERVES: 4
Grilled Steak Salad
PREP TIME: 10 minutes
Marinade time: 2 hrs
Grill time: 25 mins
SERVES: 4
Ingredients
This refreshing salad with ripe tomatoes, grilled corn, black beans, fresh herbs and a flavourful dressing topped with a grilled beef rib eye steak is satisfying and a perfect dish to enjoy any time of year.
- 5 tbsp (75 mL) canola or vegetable oil, divided
- 2 tsp (10 mL) ancho chili powder
- ½ tsp (2 mL) ground cumin
- ½ tsp (2 mL) salt, divided
- 2 cobs corn, husked
- 2 pitas
- 1 Beef Rib Eye Grilling Steak, 1/2 inch (1 cm) thick (about 8 oz/250 g)
- ¼ cup (60 mL) plain Greek yogurt
- 2 tbsp (30 mL) mayonnaise
- 1 small clove garlic, minced
- ½ tsp (2 mL) grated lime zest
- 1 tbsp (15 mL) fresh lime juice
- ¼ tsp (1 mL) pepper
- 1 can (14 oz/398 mL) black beans, drained and rinsed
- 1 large tomato, seeded and diced
- ¼ cup (60 mL) crumbled feta cheese
- 3 tbsp (45 mL) chopped fresh cilantro
- Mixed greens (optional)
- Fresh cilantro leaves (optional)
Preparation
Stir together 3 tbsp (45 mL) of the oil, chili powder, cumin and ¼ tsp (1 mL) of the salt in a small bowl. Brush corn cobs and pitas lightly with oil mixture; set aside.
Pat steaks dry with paper towel and brush all over with remaining oil mixture.
Grill corn in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 8 minutes, turning to cook all sides, until tender. At the same time, grill steak, turning twice or more, for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare desired at the least.
Transfer steak to a cutting board and let rest for 5 minutes; transfer corn to a bowl and let cool slightly. Grill pita, turning once, for about 2 minutes or until grilled marked; set aside.
Cut kernels from grilled corn.
Whisk together remaining oil, yogurt, mayonnaise, garlic, lime zest and juice, pepper and the remaining salt in a large bowl. Add beans and tomato and corn and stir well to coat.
Carve steak into thin slices across the grain and add to salad with feta and chopped cilantro; stir to combine. Divide greens onto plates (if using) and top with salad. Serve with pitas and fresh cilantro leaves, if desired.
In Partnership With
Ingredients
This refreshing salad with ripe tomatoes, grilled corn, black beans, fresh herbs and a flavourful dressing topped with a grilled beef rib eye steak is satisfying and a perfect dish to enjoy any time of year.
- 5 tbsp (75 mL) canola or vegetable oil, divided
- 2 tsp (10 mL) ancho chili powder
- ½ tsp (2 mL) ground cumin
- ½ tsp (2 mL) salt, divided
- 2 cobs corn, husked
- 2 pitas
- 1 Beef Rib Eye Grilling Steak, 1/2 inch (1 cm) thick (about 8 oz/250 g)
- ¼ cup (60 mL) plain Greek yogurt
- 2 tbsp (30 mL) mayonnaise
- 1 small clove garlic, minced
- ½ tsp (2 mL) grated lime zest
- 1 tbsp (15 mL) fresh lime juice
- ¼ tsp (1 mL) pepper
- 1 can (14 oz/398 mL) black beans, drained and rinsed
- 1 large tomato, seeded and diced
- ¼ cup (60 mL) crumbled feta cheese
- 3 tbsp (45 mL) chopped fresh cilantro
- Mixed greens (optional)
- Fresh cilantro leaves (optional)
Preparation
Stir together 3 tbsp (45 mL) of the oil, chili powder, cumin and ¼ tsp (1 mL) of the salt in a small bowl. Brush corn cobs and pitas lightly with oil mixture; set aside.
Pat steaks dry with paper towel and brush all over with remaining oil mixture.
Grill corn in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 8 minutes, turning to cook all sides, until tender. At the same time, grill steak, turning twice or more, for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare desired at the least.
Transfer steak to a cutting board and let rest for 5 minutes; transfer corn to a bowl and let cool slightly. Grill pita, turning once, for about 2 minutes or until grilled marked; set aside.
Cut kernels from grilled corn.
Whisk together remaining oil, yogurt, mayonnaise, garlic, lime zest and juice, pepper and the remaining salt in a large bowl. Add beans and tomato and corn and stir well to coat.
Carve steak into thin slices across the grain and add to salad with feta and chopped cilantro; stir to combine. Divide greens onto plates (if using) and top with salad. Serve with pitas and fresh cilantro leaves, if desired.
In Partnership With
Emily Richards
Nutritional Information
Per Serving (1/4 recipe)
-
Calories550
-
Saturated6g
-
Fat32g
-
Sodium780mg
-
Fibre8g
-
Potassium700mg
-
Carbohydrate43g
-
Sugars6g
-
Iron≥25%
-
Vitamin C≥16%
-
Calcium150mg
-
Protein24g
-
Vitamin A≥6%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
Nutritional Information (Per Serving)
-
Calories550
-
Saturated6g
-
Fat32g
-
Sodium780mg
-
Fibre8g
-
Potassium700mg
-
Carbohydrate43g
-
Sugars6g
-
Iron≥25%
-
Vitamin C≥16%
-
Calcium150mg
-
Protein24g
-
Vitamin A≥6%
