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End of Summer Salad

A great meal to use up some fresh vegetables from the garden
Course Main Course
Cuisine American
Keyword salad, steak, vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author JoAnn

Ingredients

BASIL-GARLIC VINAIGRETTE

  • 1/4 cup red wine vinegar
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup olive oil
  • 3-4 Tablespoons chopped fresh basil

SALAD

  • 2 8 oz. beef tenderloin fillets
  • 1 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 2 small yellow squash cut in half LENGTHWISE - you can make more than one lengthwise cut, if squash is larger
  • 2 small zucchini cut in half LENGTHWISE - again, you can make multiple slices
  • 1 small eggplant cut in half LENGTHWISE
  • 2 plum tomatoes cut in half LENGTHWISE - I made 4 lengthwise slices because my plum tomato was larger
  • 1 8 oz. package romaine lettuce heart leaves

Instructions

Vinaigrette Directions

  • Whisk together the red wine vinegar, garlic, salt and pepper, until thoroughly blended. Gradually add extra-virgin olive oil in a slow, steady stream, while whisking constantly until smooth. The slow steady stream gives your vinaigrette the right viscosity texture. Stir in basil. Cover vinaigrette and chill for 30 minutes. It can be stored in the refrigerator for up to 24 hours.

End of Summer Salad Directions

  • Preheat your grill for cleaning.
  • While grill is preheating, prepare your steak and vegetables.
  • Sprinkle fillets with salt and pepper, let stand at room temperature for 15 minutes.
  • Remember my article on acclimating your steaks
  • Peel skin from each vegetable. Slice each vegetable lengthwise, discarding any tips or stems, for your compost pile.
  • Place all vegetables in a large bowl.
  • Toss squash, zucchini and eggplant with 3 Tablespoons of your basil-garlic vinaigrette. Return vinaigrette to refrigerator.

Let's head to the grill:

  • Once at 350º-400º, scrap the grill grates with your grill brush, then coat with olive oil using a paper towel, dipped in your olive oil.
  • Grill steaks, covered with grill lid for 5-6 minutes on each side or to desired degree of doneness. My recommendation is to cook the steaks to 120º as registered by my trusty ThermoWorks Super-Fast Thermapen (Red) Professional Thermocouple Cooking Thermometer click if you would like to purchase one. Yes, it may seem slightly under cooked, but the steak will continue cooking, while resting and you are grilling the vegetables.
  • Once steak has reached desired doneness, remove from the grill, place on a plate and securely wrap the steak and plant in aluminum foil. This will allow the steak to continue cooking.
  • Meanwhile, return to the grill. Glide on another coating of olive oil, using your paper towel method.
  • Spread out squash, zucchini and eggplant on your grill, to allow even cooking. Cook for 5-6 minutes on first side, or until tender.
  • Turn vegetables over to cook on the other side, now add tomatoes. The tomatoes will not need near as long to cook.
  • After 3 minutes, turn tomatoes over.
  • After 3-4 more minutes, all vegetables should be done. Remove from grill and place on a platter
  • Coarsely chop grilled vegetables into 1/2" squared bites. Cut steak into thin slices.
  • Coarsely chop romaine lettuce into serving bowls. Divide into portions and add vegetables to lettuce. Top with divided slices of the steak.
  • Drizzle with desired amount of remaining vinaigrette.
  • Top with a teaspoon of Parmesan Cheese if desired.