Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette

This was a tasty dinner. I threw in some sauted mushrooms to round out some veggies. I really liked the blue cheese vinaigrette that topped the entire meal. I think a bed of lettuce with this would have been perfect. I'll make this again. Well, I'll make the vinaigrette again for sure. I think it would be exceptional with chicken.


Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette
Recipe from MyRecipes.com

Photo courtesy of MyRecipes

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)

½ c halved grape tomatoes

Heat a grill pan over medium-high.

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.

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.

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.