Use your browsers PRINT button to print recipe and close browser to return to previous page or click below




Veggie Steak Salad



2 medium ears sweet corn, husks and silk removed
1 beef flank steak (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil, divided
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon capers, drained
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 large tomato, chopped
4 slices red onion, separated into rings
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese


In a Dutch oven, bring 8 cups of water to a boil. Add corn; boil 5-7 minutes or until tender. Drain and immediately place corn in ice water for about 10 minutes. Drain and pat dry; cut the kernels from the cobs.

Meanwhile, rub steak with salt and pepper. In a large skillet, cook steak in 2 tablespoons oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

For dressing, combine the vinegar, garlic powder, capers, mustard and remaining oil in a jar with a tight-fitting lid; shake well.

Thinly slice beef across the grain. In a large bowl, combine the salad greens, tomato, onion, parsley, corn and beef. Drizzle with dressing; toss to coat. Sprinkle with Parmesan cheese.

Yield: 5 servings.


Nutritional Analysis:
1 serving (2 cups) equals 301 calories, 19 g fat (5 g saturated fat), 46 mg cholesterol, 301 mg sodium, 12 g carbohydrate, 2 g fiber, 21 g protein.