Grilled Chuck Steak and Vegetable Salad with Herb Vinaigrette

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Chuck steak (about 1-inch thick)
• 8 cups Mixed salad greens
• 1 each Zucchini, sliced lengthwise
• 1 each Bell pepper (red), quartered
• 1/2 each Red onion, sliced into rings
• 1/3 cup Olive oil
• 2 tbsp Red wine vinegar
• 1/4 cup Fresh parsley, finely chopped
• 2 cloves Garlic
• 1 tsp Dried oregano

Instructions

1. Tenderize the chuck steak by piercing all over with a fork. Season generously with salt and pepper.
2. Brush the vegetables with 1 tablespoon olive oil and season with salt and pepper.
3. Preheat the grill to medium-high heat (about 425°F).
4. Grill the steak 5-6 minutes per side, until it reaches at least 145°F internally (medium-rare to medium). Let rest 10 minutes, then slice thinly against the grain.
5. Meanwhile, grill the vegetables 2-3 minutes per side, until tender with grill marks.
6. For the vinaigrette, combine the remaining olive oil, red wine vinegar, parsley, garlic, oregano, salt, and pepper.
7. Arrange the salad greens on plates, top with the sliced grilled vegetables and steak, and drizzle with the vinaigrette.