Reviews (1) Add Rating & Review 97 Ratings 5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6 Martha Stewart Member Rating: 4 stars 06/30/2011 I used flank steak instead of hangar (not really a fan of hangar) and this dish was excellent! The herb oil and the sauce for drizzling made the dish so flavorful. Also, I skipped the veggies I don't like and doubled up on the ones I do. Thank you for yet another delicious recipe!!
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Gallery Grilled Steak and Summer Vegetable Salad Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1/3 cup extra-virgin olive oil, plus more for grill 2 sprigs rosemary 5 garlic cloves, thinly sliced 1 1/4 pounds hanger steak Coarse salt and ground pepper 1 medium eggplant, cut into 1/4-inch-thick slices 1 zucchini, cut into 1/4-inch-thick slices 1 yellow squash, cut into 1/4-inch-thick slices 1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved 1 bunch scallions 1 sweet bell pepper (any color), cut into sixths, seeds and stem removed 2 tablespoons balsamic vinegar 1 1/2 teaspoons honey
Gallery Grilled Steak and Summer Vegetable Salad
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Grilled Steak and Summer Vegetable Salad
Grilled Steak and Summer Vegetable Salad
Grilled Steak and Summer Vegetable Salad
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1/3 cup extra-virgin olive oil, plus more for grill 2 sprigs rosemary 5 garlic cloves, thinly sliced 1 1/4 pounds hanger steak Coarse salt and ground pepper 1 medium eggplant, cut into 1/4-inch-thick slices 1 zucchini, cut into 1/4-inch-thick slices 1 yellow squash, cut into 1/4-inch-thick slices 1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved 1 bunch scallions 1 sweet bell pepper (any color), cut into sixths, seeds and stem removed 2 tablespoons balsamic vinegar 1 1/2 teaspoons honey
Directions
Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.
Reviews (1)
Add Rating & Review 97 Ratings 5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6
Martha Stewart Member Rating: 4 stars 06/30/2011 I used flank steak instead of hangar (not really a fan of hangar) and this dish was excellent! The herb oil and the sauce for drizzling made the dish so flavorful. Also, I skipped the veggies I don't like and doubled up on the ones I do. Thank you for yet another delicious recipe!!
Reviews (1)
Add Rating & Review 97 Ratings 5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6
Add Rating & Review
97 Ratings 5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6
97 Ratings 5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6
97 Ratings 5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6
5 star values: 22 4 star values: 14 3 star values: 40 2 star values: 15 1 star values: 6
Martha Stewart Member Rating: 4 stars 06/30/2011 I used flank steak instead of hangar (not really a fan of hangar) and this dish was excellent! The herb oil and the sauce for drizzling made the dish so flavorful. Also, I skipped the veggies I don't like and doubled up on the ones I do. Thank you for yet another delicious recipe!!Martha Stewart Member
Rating: 4 stars 06/30/2011
I used flank steak instead of hangar (not really a fan of hangar) and this dish was excellent! The herb oil and the sauce for drizzling made the dish so flavorful. Also, I skipped the veggies I don’t like and doubled up on the ones I do. Thank you for yet another delicious recipe!!
Rating: 4 stars
All Reviews for Grilled Steak and Summer Vegetable Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Steak and Summer Vegetable Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
