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Grilled Steak Salad with Caper Vinaigrette

Grilled Steak Salad with Caper Vinaigrette
Grilled Steak Salad with Caper Vinaigrette is a gluten free and dairy free recipe with 4 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 465 calories, 27g of protein, and 29g of fat per serving. It is perfect for The Fourth Of July. If you have sugar, onion, capers, and a few other ingredients on hand, you can make it. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Prepare grill.
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GrillGrill
2
To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness.
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Cooking SprayCooking Spray
BeefBeef
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GrillGrill
3
Let stand 10 minutes.
4
Cut the steak diagonally across grain into thin slices.
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GrainsGrains
SteakSteak
5
Place beef in a large bowl.
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BeefBeef
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BowlBowl
6
Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well.
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BeansBeans
WaterWater
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Sauce PanSauce Pan
7
Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.
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Hearts Of PalmHearts Of Palm
WatercressWatercress
MushroomsMushrooms
TomatoTomato
BeansBeans
OnionOnion
BeefBeef
8
To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk.
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Red Wine VinegarRed Wine Vinegar
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WhiskWhisk
9
Drizzle dressing over salad; toss gently to coat.
DifficultyHard
Ready In45 m.
Servings4
Health Score58
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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