Best 3 Grilled Pepper Steak Salad Recipes
Indulge in a culinary journey with Grilled Pepper Steak Salad, a tantalizing dish that enchants the senses. Savor tender, juicy steak strips grilled to perfection, harmoniously paired with a vibrant medley of roasted bell peppers, crisp lettuce, and a tangy dressing that elevates every bite. This symphony of flavors is complemented by hearty brown rice, offering a satisfying foundation for this delightful salad. But that's not all; the recipe article also presents variations to suit diverse palates and preferences. For those seeking a keto-friendly option, a low-carb alternative replaces the rice with cauliflower rice, creating a guilt-free yet equally delicious experience. Additionally, if you prefer chicken over steak, a flavorful chicken version is also included, providing a leaner protein option.
Here are our top 3 tried and tested recipes!
GRILLED STEAK AND BELL PEPPER SALAD
Categories Salad Beef Onion Tomato Low Carb Backyard BBQ Bell Pepper Grill Chill Grill/Barbecue Watercress Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
GRILLED PEPPER STEAK SALAD
Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.
- Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.
- Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.
Nutrition Facts : Calories 415 calories, Carbohydrate 13.1 g, Cholesterol 62.7 mg, Fat 30.5 g, Fiber 6.7 g, Protein 25.4 g, SaturatedFat 10.2 g, Sodium 228.5 mg, Sugar 3.3 g
GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD
Provided by Dorie Greenspan
Categories Pepper High Fiber Father's Day Backyard BBQ Dinner Watermelon Meat Steak Summer Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
- For pepper and watermelon salad:
- Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
- Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
- Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.
Tips:
- For the best flavor, use high-quality ingredients. Look for well-marbled steak, crisp bell peppers, and fresh greens.
- To ensure even cooking, slice the steak against the grain and pound it to an even thickness.
- When grilling the steak, cook it over medium-high heat for a few minutes per side, or until it reaches your desired doneness.
- Let the steak rest for a few minutes before slicing it. This will help the juices redistribute and make the steak more tender.
- For a flavorful marinade, combine soy sauce, olive oil, garlic, and ginger. Marinate the steak for at least 30 minutes, or up to overnight.
- To make the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper. Taste and adjust seasonings as needed.
- To assemble the salad, toss the steak, grilled peppers, arugula, and dressing together. Serve immediately.
Conclusion:
Grilled Pepper Steak Salad is a delicious and healthy meal that is perfect for a summer cookout or a quick weeknight dinner. The steak is tender and flavorful, the peppers are sweet and smoky, and the arugula adds a peppery bite. The dressing is light and tangy, and it brings all of the flavors together perfectly. This salad is sure to be a hit with everyone who tries it!
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