Thin slices of lean grilled steak as part of this flavourful salad makes for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.
| 1 tsp (5 mL) |
EACH coarsely ground pepper and Italian seasoning |
| ⅛ tsp (0.5 mL) |
garlic powder |
| 1 lb (500 g) |
Beef Grilling Steak (e.g. Rib Eye, Strip Loin or Top Sirloin), 1 inch (2.5 cm) thick |
| Salad: |
| ¼ cup (50 mL) |
EACH olive oil and minced red onion |
| 2 |
cloves garlic, roasted mashed or minced fresh |
| 2 tbsp (30 mL) |
red wine vinegar |
| 1 tbsp (15 mL) |
chopped fresh basil |
| ½ tsp (2 mL) |
EACH salt and dried oregano |
| ¼ tsp (1 mL) |
pepper |
| 2 cups (500 mL) |
assorted grilled vegetable chunks (e.g. zucchini, sweet red pepper or asparagus) |
| 2 |
plum tomatoes, seeded and chopped |
| 2 cans (each 19 oz/540 mL) |
mixed beans or lentils, drained and rinsed |
| 1 jar (6 oz/170 mL) |
marinated artichoke hearts, drained and coarsely chopped |
- Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.
- Salad: Whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans and artichoke hearts; gently toss and season to taste if necessary.
- Grill or pan-fry steak over medium-high heat for 4 to 7 minutes per side for rare to medium doneness. Cut into thin slices; toss gently with salad.