Name: Veggie Steak Salad
Prep time: 15 min
Cook time: 15 min
Yield: 5
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Veggie Steak Salad

1. 2 medium ears sweet corn, husked -

2. 1 beef flank steak (1 pound) -

3. 1/4 teaspoon salt -

4. 1/4 teaspoon pepper -

5. 2 tablespoons olive oil -

6. Dressing: -

7. 2 tablespoons olive oil -

8. 2 tablespoons balsamic vinegar -

9. 1 teaspoon garlic powder -

10. 1 teaspoon capers, drained -

11. 1 teaspoon Dijon mustard -

12. Salad: -

13. 1 package (5 ounces) spring mix salad greens -

14. 1 large tomato, chopped -

15. 4 slices red onion, separated into rings -

16. 1/4 cup minced fresh parsley -

17. 1/4 cup shredded Parmesan cheese -

How to cook deliciously - Veggie Steak Salad

1. Stage

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

2. Stage

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. Stage

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.