Grilled Steak-and-Ratatouille Salad with Basil-Garlic Vinaigrette

Photo: Jennifer Davick

Yield: Makes 4 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 30 Minutes


Ingredients

  • 2 (8-oz.) beef tenderloin fillets
  • 1 teaspoon freshly cracked pepper
  • 1/2 teaspoon kosher salt
  • 2 small yellow squash, cut in half lengthwise
  • 2 small zucchini, cut in half lengthwise
  • 2 small eggplants, cut in half lengthwise
  • Basil-Garlic Vinaigrette
  • 3 plum tomatoes, cut in half lengthwise
  • 1 (8-oz.) package romaine lettuce heart leaves

Preparation

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with pepper and salt, and let stand 15 minutes. Toss squash, zucchini, and eggplant with 3 Tbsp. Basil-Garlic Vinaigrette.
  2. 2. Grill steaks, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Remove steaks, and cover with aluminum foil. Let stand 10 minutes.
  3. 3. Meanwhile, grill vegetable mixture, covered with grill lid, 5 to 6 minutes on each side or until tender. Add tomato halves during last 6 minutes of grilling time, and grill 3 minutes on each side or until softened and warm.
  4. 4. Coarsely chop grilled vegetables, and toss together. Cut steak into thin slices. Fan romaine leaves onto a serving platter. Top with grilled vegetables and steak slices; drizzle with desired amount of vinaigrette.
  5. Note: We tested with Organic Girl Romaine Heart Leaves.
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