Warm Grilled Steak and Vegetable Salad

Warm Grilled Steak and Vegetable Salad

Grilled summer vegetables served over ravioli and topped with grilled steak will become your go-to salad for summertime entertaining.
nutritional facts

Ready in









PREHEAT grill.

SEASON steak, eggplant, zucchini and bell pepper on both sides with salt and ground black pepper. Grill for 15 to 20 minutes, turning halfway through, removing vegetables and steak from grill as they are cooked to desired degree of doneness. Wrap steak in foil and let stand.

CUT vegetables into bite-size pieces; place in a large bowl. Add cherry tomatoes.

PREPARE ravioli according to package directions. Return to pot; toss with 1 tablespoon olive oil. Keep warm.

COMBINE remaining 2 tablespoons olive oil, vinegar, soy sauce and pepper in a small bowl; whisk well. Add to vegetables; toss well.

ARRANGE ravioli on a large platter; top with vegetables. Slice steak crosswise into thin slices; arrange over vegetables. Serve warm.

Warm Grilled Steak and Vegetable Salad

Nutritional Information

Calories 500
Calories from Fat 260
Total Fat 29g 45%
Saturated Fat 10g 49 %
Cholesterol 90mg 30 %
Sodium 710mg 30 %
Carbohydrate 34g 11 %
Dietary Fiber 2g 10 %
Sugars 4g
Protein 26g
Vitamin A 30%
Vitamin C 120%
Calcium 15%
Iron 15%