Name: Grilled Beef Salad with Zucchini and Corn
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Yield: 2 serving(s)
Ingredients: 2 small green zucchini, sliced into rounds about 1/4 inch (5 mm) thick; 1/4 tsp salt; 1 tbsp (15 ml) olive oil; 2 ears corn, blanched and kernels removed or 2 cups (300 g) thawed frozen corn kernels; 1/2 cup (70 g) cherry tomatoes, halved; 1 green onion, thinly sliced; 3 tbsp parsley leaves, finely chopped; 3 tbsp (45 ml) olive oil; 1 tbsp (15 ml) red wine vinegar; 1 tsp (5 ml) honey; Red pepper flakes, to taste; 1/2 lb (225 g) beef striploin steak, about 1 inch (2.5 cm) thick; 1 cup (25 g) arugula; 1 avocado, ripe but firm, sliced

Preparation

Vegetables
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the zucchini slices in a bowl. Add the salt. Mix well and let sit for 10 minutes. Drain the zucchini and place on the baking sheet. Coat with the oil. Season with pepper.
- Bake for 10 minutes. Remove the baking sheet from the oven. Add the corn kernels and stir well. Continue to bake for 10 to 15 minutes or until the vegetables are golden.
Dressing
- Meanwhile, in a bowl, combine all of the ingredients. Season with salt. Set aside.
Salad
- Preheat the grill, setting the burners to high or heat a grill pan over high heat. Oil the grate or the grill pan.
- Grill the steak for 3 to 4 minutes on each side for rare. Season with salt and pepper. Let the meat rest on a plate while you assemble the salad. On a work surface, slice the steak.
- Divide the arugula, roasted vegetables and avocado slices between two plates. Top with the sliced steak and drizzle with the dressing.

Grilled Beef Salad with Zucchini and Corn

Categories

Ingredients

Vegetables

Dressing

Salad

Preparation

Vegetables

Dressing

Salad

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet