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Grilled Pesto Steak 'n Vegetable Salad
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Grilled Pesto Steak 'n Vegetable Salad

1 Hour 45 Minutes
45 Min Prep
1 Hr 45 Min Cook
Healthy Living
The steak and veggies for this salad are marinated in a zesty blend of sun-dried tomato pesto, A.1. Sauce and more, and then grilled to tender perfection.
What You Need
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8 servings
Original recipe yields 8 servings
1 beef top round steak (1-1/2 lb.), 1 inch thick
1 small eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 large red pepper, quartered lengthwise
1/2 cup A.1. Bold & Spicy Sauce
1/4 cup lemon juice
3 Tbsp. CLASSICO Sun-Dried Tomato Pesto Sauce and Spread
3 Tbsp. chopped fresh parsley
2 tsp. lemon zest
1/4 cup olive oil
8 cups tightly packed torn salad greens
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Let's Make It
1
Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
2
Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
3
Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
4
Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.
Kitchen Tips
Substitute
Prepare using basil pesto.
How to Slice Cooked Steak for Most Tenderness
Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 360mg
16%
Total Carbohydrates 13g
5%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 18g
36%
Vitamin A
30%
Vitamin C
45%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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