BBQ Vegetable and Beef Salad

By • April 22, 2011 • 18 Comments

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Author Notes: Like it or not, I will probably be remembered for my BBQ Beef Salad because I have been making this salad nonstop for way many years. Even before I was a vintner and before I gave food and wine pairing much of a thought, I made this recipe for small and large gatherings; receptions, reunions, wedding lunches, brunches, Memorial Day, Fourth of July, birthdays, Wine Auction parties...you name it!. I tried to stop once but that didn't last long. It's easy, it's fresh and seasonal, especially if you love grilling like I love it. It's pretty and colorful. It is for meat eaters and those who want, can skip the meat and fill up on the veggies. Sometimes I serve each beautiful vegetable heaped separately on a big platter and sometimes I toss it all together.
So...here comes the grilling season and I'll be making this often!
dymnyno

Food52 Review: Dymnyno's BBQ Beef Salad may be one of the most visually beautiful presentations ever. Summer vegetables are lightly brushed with garlicky olive oil, then grilled and served along with thinly sliced flank steak and topped with a sharp, green cilantro-cumin dressing. The colors and the flavors were amazing and the dressing provided a beautiful contrast both visually and flavor-wise. I did add a bit of salt to the zucchini and steak, and I had to add more oil to the dressing to get it smooth as I no doubt overdid it on the cilantro (she did say large :) ) I served it to the Spouse this afternoon on the beach. His response: "This could be the best lunch ever." I certainly wouldn't disagree! - wssmomwssmom

Serves 8 but can be doubled, tripled...

  • 2 pounds beef flank steak
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onions, cut into thick slices
  • 3 fresh ears of yellow corn
  • 3 small zucchini, sliced lenthwise
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • large bunch of cilantro
  • 2 tablespoons Dijon mustard
  • 1 cup olive oil
  • 1 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  1. Heat up the BBQ.
  2. Brush all the vegetables with garlic and olive oil that have been mixed together.
  3. Brush the garlic and olive oil on the meat.
  4. Grill the vegetables on a hot BBQ until striped but not overcooked. The vegetables should rein crispy.
  5. Grill the meat to rare/medium rare. Remember that the meat will keep cooking after it is removed from the grill.
  6. To make the salad dressing, put the cilantro leaves, mustard, 1 cup olive oil, lemon juice and cumin in a blender and blend until smooth.
  7. To assemble: Pull off the tops of the peppers, seed and cut into strips.
  8. With a sharp knife, cut the kernels off the corn cob.
  9. Slice the zucchini into 1 inch segments.
  10. Pull the onions into circles and cut in half if they are too large.
  11. Slice the meat into very thin strips. For flank steak cut the meat against the grain.
  12. Drizzle dressing all over the meat and vegetables.
  13. You can serve this over a bed of lettuce. Serve at room temperature or cold.
Jump to Comments (18)

Tags: cilantro, corn, corn, lunch, onion, peppers, Salads, savory, zucchini

Comments (18) Questions (0)

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Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hang that Still Life with Vegetables photo in a museum!

Me

about 3 years ago TheWimpyVegetarian

Perfect BBQ meal!! Just perfect!

Lorigoldsby

about 3 years ago lorigoldsby

sounds like "summer on a plate"

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about 3 years ago dymnyno

Thanks! Summer is my favorite season.

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about 3 years ago Maria Teresa Jorge

Very summer this salad dymnyno, looks very appetyzing! Wish I ate meat.

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about 3 years ago dymnyno

Thanks! I am making a batch for a lunch for 50 people tomorrow. It's great because guests can pick how much meat they want to eat , or just eat the vegetables.

Newliztoqueicon-2

about 3 years ago Lizthechef

OK, trying this...

Ozoz_profile

over 3 years ago Kitchen Butterfly

I love CILANTRO - it is my go to herb and cumin, my fave spice...ever. Combining both I've never done.....So, so, so have to give this a go. Thank you

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over 3 years ago dymnyno

Cumin is one of the most healthful spices you can use.

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over 3 years ago ibbeachnana

My grill has been getting quite the workout lately, I love grilled vegetables this is just perfect for a company dinner, looking forward to trying the dressing. As for the grilled steak I'm using flat iron.

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over 3 years ago dymnyno

Yes, flatiron steak works beautifully!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hard to go wrong with flank steak, and the colors must be stunning. You have a wonderful "the simpler the better" touch that I very much love.

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over 3 years ago lapadia

I LOVE this recipe, think I remember you posting it before? Anyway, thanks for sharing!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm looking forward to making this over the summer--thanks for sharing!

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over 3 years ago gingerroot

I will definitely be making this soon! Thanks for a wonderful recipe.

Me

over 3 years ago wssmom

I can't think of a recipe that says "summer" more than this! Absolutely lovely!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I would gladly come to one of your soirées anytime! It's wonderful to be remembered for a dish associated with so many fun and special events/occasions.

Newliztoqueicon-2

over 3 years ago Lizthechef

This looks wonderful, Mare. You are such a great hostess and I totally "get" this as your defining recipe.