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1 sprig of fresh rosemary
2 strip loin steaks
3 tbsp olive oil
1/2 tsp garlic salt
pepper
2 tomatoes
2 yellow or orange bell peppers
2 tbsp balsamic vinegar
1 garlic clove, minced
1 tsp dried basil
1 tsp dried oregano
8 cups mesclun greens
1 tsp capers, drained (optional)
Oil grill and heat barbecue to medium-high. Strip leaves from rosemary, then finely chop. Place steaks in a bowl. Drizzle with 1 tbsp (15 mL) oil and rub in. Sprinkle with rosemary, garlic salt and pepper.
Slice tomatoes in half. Cut peppers into quarters. In a small bowl, whisk vinegar with 2 tbsp (30 mL) olive oil, garlic, basil and oregano. Brush a little over tomatoes and peppers.
Place steaks and vegetables on grill. Barbecue, covered, until meat gives slight resistance when pressed, 3 to 5 minutes per side for medium-rare. Grill tomatoes and peppers, turning occasionally, until grill marks form, 2 to 5 minutes. Tomatoes cook quickly. Remove to a cutting board as each is done. Coarsely chop vegetables.
Place greens and capers in a large bowl. Add warm veggies. Pour in dressing, then toss to coat. Slice steak into thick strips and add to salad or serve on the side. Excellent with grilled garlic bread.
Calories 283, Protein 22.3g, Carbohydrates 12.4g, Fat 16.8g, Fibre 3.1g, Sodium 219mg.
Strip loin steak is a little pricier than many cuts, but it's always tender and flavourful. A little goes a long way in this super salad.