Name: Grilled Steak and Bell Pepper Salad
Yield: Makes 6 servings
Ingredients: 1 1 1/2-pound beef flank steak, trimmed; 2 large red bell peppers; 6 tablespoons olive oil; 1/4 cup red wine vinegar; 1 tablespoon minced garlic; 1 1/4 teaspoons dry mustard; 2 cups chopped watercress; 1 1/4 cups chopped red onion; 1 cup cherry tomatoes, halved

Try tucking this simple make-ahead salad into pita bread halves and adding some ruffly-edged lettuce for color.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1 1/2-pound beef flank steak, trimmed

2 large red bell peppers

6 tablespoons olive oil

1/4 cup red wine vinegar

1 tablespoon minced garlic

1 1/4 teaspoons dry mustard

2 cups chopped watercress

1 1/4 cups chopped red onion

1 cup cherry tomatoes, halved

Preparation

Step 1
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
Step 2
Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
Step 3
Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes