Grilled Beef & Onion Salad Recipe

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4 servings SERVINGS


  • 1/4 cup olive oil
  • 2 tablespoons leftover boiled balsamic vinegar
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Leftover grilled squash halves, cut into 3/4-inch pieces
  • Leftover grilled zucchini halves, cut into 3/4-inch pieces
  • Leftover grilled red onion wedges
  • 8 cups mixed salad greens
  • 2 leftover grilled boneless beef top loin (strip) steaks (from Beef Top Loin Steaks with Balsamic Red Onion Relish)
  • Salt and pepper, to taste
  • Shaved or shredded Parmesan cheese, optional
  • Crumbled blue cheese, optional
  • Croutons, optional


  • In a small bowl, whisk olive oil, vinegar, garlic, salt and pepper together until blended. Set vinaigrette aside.
  • Arrange squash, zucchini and onions over salad greens.
  • Carve steaks into slices; season with salt and pepper. Arrange over salad.
  • Drizzle vinaigrette dressing over salad and toss gently to combine.
  • Garnish with Parmesan cheese, blue cheese and croutons, if desired.This recipe originally aired in the June 2007 issue of Heart of the Home.
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