• 4servings
  • 291calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) skirt steak

  2. 1 yellow squash , cut into thirds lengthwise

  3. 1 zucchini , cut into thirds lengthwise

  4. 4 tablespoon(s) balsamic vinaigrette

  5. Kosher salt

  6. Pepper

  7. 2 cup(s) mixed cherry tomatoes , halved

  8. 8 leaves Boston lettuce

  9. 1/2 cup(s) crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Brush steak, squash, and zucchini with 1 tablespoon of the vinaigrette; sprinkle with kosher salt and pepper to taste.

  2. Prepare an outdoor grill or heat a grill pan over medium heat for 5 minutes or until very hot. Put steak, squash, and zucchini on grill. Grill steak, brushing with 1 tablespoon of the vinaigrette, 4 to 5 minutes per side for medium-rare. Grill vegetables, brushing with 1 tablespoon of the vinaigrette and turning frequently, 6 to 7 minutes or until browned.

  3. Let steak rest 5 minutes, loosely covered with foil. Slice steak; cut zucchini and squash crosswise into 1-inch pieces. Toss with tomatoes and remaining 1 tablespoon vinaigrette. Spoon into lettuce leaves and sprinkle with feta cheese.


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