Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette

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Grilled Vegetables and Flank Steak Salad with Blue Cheese VinaigretteRecipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

If you don't love blue cheese, try crumbled feta or grated Parmesan instead. If not treated right, flank steak can be a little tough, so cut it thinly and against the grain.


Serves 4 (serving size: 1 cup vegetables, 4 oz. steak, and 2 tbsp. vinaigrette)


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1 (1-lb.) flank steak, trimmed
1/4 cup olive oil, divided
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 medium yellow squash, halved lengthwise
2 (1/2-in.-thick) slices red onion
1 red bell pepper, quartered
1 1/2 tablespoons white wine vinegar
1/8 teaspoon sugar
1 ounce blue cheese, crumbled (about 1/4 cup)
1/2 cup halved grape tomatoes


1. Heat a grill pan over medium-high.

2. Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.

3. Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.

4. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.

Created date

June 2016

Nutritional Information

Calories 345
Fat 22.2 g
Satfat 5.6 g
Monofat 12.6 g
Polyfat 1.8 g
Protein 28 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 76 mg
Iron 3 mg
Sodium 533 mg
Calcium 91 mg
Sugars 5 g
Est. Added Sugars 0 g