Grilled Steak and Vegetable Salad


Grilled Steak and Vegetable Salad

This salad is both delicious and easy to prepare, so you will have two reasons to love it! It combines lean flank steak with grilled eggplant (which is good for digestion) and zucchini, together with roasted bell peppers. When you top the salad with a sprinkle of toasted farro, you will get a flavor-rich combo that you’ll just love. Not only it’s tasty, it’s also healthy. Here’s what you need to prepare the grilled steak and vegetable salad, and how to do it:


  • 2 cups coarsely chopped romaine
  • 1/3 cup chopped English cucumber
  • 1/4 cup thinly sliced jarred roasted red bell peppers
  • 2 1/2 ounces grilled flank steak
  • 1/2 cup grilled zucchini
  • 4 grilled Japanese eggplant slices, chopped
  • 1 1/2 tablespoons red wine vinaigrette (red wine vinegar, lemon juice, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper)
  • 2 tablespoons toasted farro (with grapeseed oil)


  1. For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes.
  2. For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature.
  3. Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro.