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
Test Kitchen Notes
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! - wssmom —wssmom
8 but can be doubled, tripled...
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 1/2 teaspoons
fresh lemon juice
In This Recipe
Heat up the BBQ.
Brush all the vegetables with garlic and olive oil that have been mixed together.
Brush the garlic and olive oil on the meat.
Grill the vegetables on a hot BBQ until striped but not overcooked. The vegetables should rein crispy.
Grill the meat to rare/medium rare. Remember that the meat will keep cooking after it is removed from the grill.
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.
To assemble: Pull off the tops of the peppers, seed and cut into strips.
With a sharp knife, cut the kernels off the corn cob.
Slice the zucchini into 1 inch segments.
Pull the onions into circles and cut in half if they are too large.
Slice the meat into very thin strips. For flank steak cut the meat against the grain.
Drizzle dressing all over the meat and vegetables.
You can serve this over a bed of lettuce. Serve at room temperature or cold.