Grilled Steak and Vegetable Salad

[Loupy]

Grilled Steak and Vegetable Salad

Ingredients:
1-1/2 pounds beef flank steak, fat trimmed, scored
One medium sweet onion, cut into small wedges
Six medium Italian plum tomatoes, cut into wedges
Four ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced


Fresh Herb Vinaigrette
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons NutraSweet Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Combine all fresh herb vinaigrette ingredients in covered jar; shake to mix.
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
Slice steak, diagonally across grain, into scant 1/4-inch slices.

Combine sliced meat and vegetables in shallow serving bowl.
Pour dressing over and toss.
Serve immediately or refrigerate several hours and serve chilled.

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.

Nutrition Information
(3 ounces meat with 2-tablespoons vinaigrette):
Calories 305
Protein 25g
Carbohydrates 18g
Total Fat 16g
Saturated Fat 5g
Cholesterol 56mg
Fiber 3g
Sodium 255mg