Grilled Steak and Veggie Salad | Heather Hartman Health | Denver Personal Chef | Colorado health coach | boulder health Coach

Grilled Steak + Veggie Salad

Heather Hartman Health

It’s amazing what salt, pepper, a little olive oil and a grill can do to veggies, fruit and a good piece of protein 🥗 A few years ago I had a client who had employed an in-home chef for over thirty years. He and his wife swore he hated vegetables, but they still requested a plant based first course and veggie with every main meal. One week I made asparagus, and to all of our surprise, he ate all of it, asked me to package leftovers in the fridge (we aaaalways gave away the leftovers), and told me he had never eaten asparagus that delicious before. I didn’t have the heart to tell him it was just salt, pepper, olive oil and a little lemon 😆 Simple is truly, aaaaalways the best.

 

Grilled Steak and Veggie Salad

Heather Hartman Health

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

Mexican

Grilled Steak and Veggie Salad

INGREDIENTS

  • Salt and pepper

  • Avocado oil or olive oil

  • 4-6 each steaks

  • 1 each zucchini

  • 1 each watermelon radish

  • 1 each bell peppers (orange, red and yellow)

  • 1 - 2 each mango

  • 1 - 2 each avocado

  • 10 oz romaine

  • 1 bunch cilantro

  • 1 - 2 each jalapeño

  • 3-4 each lime

METHOD

  1. Get a grill or grill pan smoking hot. Salt both sides of the steak and set aside.

  2. Prepare the veggies: I like to slice everything into long, .5” strips with a mandoline so that the veggies and mango are the same thickness. If you don’t have a mandoline, just use a knife. Season both sides of the veggies with s/p and a little oil. Don’t overdo it with the oil or everything will become limp and soggy. You barely need any. Maybe half a tablespoon max!

  3. Pepper the steak, then grill with the zucchini, watermelon radish, bell peppers, mango and avocado, about 4-5 min per side. You may have to do this in batches. Slice the veggies into smaller pieces and set aside.
  4. Mix the romaine, cilantro, scallions and jalapeño together and top with the cooked veggies and steak. Toss everything with a squeeze of lime. You shouldn’t need any extra seasonings or dressing bc the s/p, olive oil from the veggies, and the acid from the lime should be enough to mimic a vinaigrette.
  5. Enjoy!!
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