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Bon Appétit

Grilled Steak and Bell Pepper Salad

3.6

(8)

Try tucking this simple make-ahead salad into pita bread halves and adding some ruffly-edged lettuce for color.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.

    Step 2

    Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.

    Step 3

    Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

TagsSaladAmericanSteakBeefMeatBell PepperVegetableWatercressLeafy GreensRed OnionOnionRoot VegetableCherry TomatoTomatoMainDinnerDairy FreeGluten FreeKetoNut FreeQuickEasyWeeknight MealsGrillingBon Appétit
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