Perfectly grilled steaks and a mix of bright summer vegetables tossed in a balsamic vinaigrette make this a delicious BBQ recipe. This grilled steak and summer vegetable salad is a tasty and filling dish that is great for parties in the summer.
Ingredients: 4 steaks e.g., sirloin or ribeye. 2 zucchinis, sliced. 2 bell peppers, sliced. 1 red onion, sliced. 2 cups cherry tomatoes, halved. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. 1/4 cup balsamic vinegar. Fresh basil leaves for garnish.
Instructions: Warm up the grill over medium-high heat. Add salt, pepper, and half of the minced garlic to the steaks. For medium-rare steaks, grill them for 4 to 5 minutes on each side, but you can change the time based on your taste. Mix the cherry tomatoes, bell peppers, red onion, and zucchini in a bowl with the olive oil, the rest of the garlic, the dried oregano, salt, and pepper. Put the seasoned vegetables in a grill basket. Grill for 8 to 10 minutes, stirring every now and then, until the vegetables are soft and slightly charred. The vegetables and steaks should be taken off the grill. Cut the steaks into thin strips across the grain. Put grilled vegetables and sliced steak in a large bowl. Add the balsamic vinegar and toss the salad gently to mix. Add some fresh basil leaves as a garnish. Serve right away and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
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