BBQ Vegetable and Beef Salad

April 22, 2011
4 Ratings
  • Serves 8 but can be doubled, tripled...
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 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. 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

What You'll Need
  • 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 teaspoons 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.

See what other Food52ers are saying.

  • boulangere
  • TheWimpyVegetarian
  • lorigoldsby
  • Maria Teresa Jorge
    Maria Teresa Jorge
  • Lizthechef

19 Reviews

annakatherine August 14, 2019
Very nice recipe!
boulangere March 2, 2013
Hang that Still Life with Vegetables photo in a museum!
TheWimpyVegetarian July 19, 2011
Perfect BBQ meal!! Just perfect!
lorigoldsby July 18, 2011
sounds like "summer on a plate"
dymnyno July 18, 2011
Thanks! Summer is my favorite season.
Maria T. July 18, 2011
Very summer this salad dymnyno, looks very appetyzing! Wish I ate meat.
dymnyno July 18, 2011
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.
Lizthechef July 15, 2011
OK, trying this...
Kitchen B. June 14, 2011
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
dymnyno June 14, 2011
Cumin is one of the most healthful spices you can use.
ibbeachnana May 13, 2011
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.
dymnyno June 14, 2011
Yes, flatiron steak works beautifully!
boulangere May 1, 2011
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.
lapadia April 27, 2011
I LOVE this recipe, think I remember you posting it before? Anyway, thanks for sharing!
drbabs April 26, 2011
I'm looking forward to making this over the summer--thanks for sharing!
gingerroot April 25, 2011
I will definitely be making this soon! Thanks for a wonderful recipe.
wssmom April 22, 2011
I can't think of a recipe that says "summer" more than this! Absolutely lovely!
hardlikearmour April 22, 2011
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.
Lizthechef April 22, 2011
This looks wonderful, Mare. You are such a great hostess and I totally "get" this as your defining recipe.