Grilled Steak and Ratatouille Salad with Basil-Garlic Vinaigrette

By ezunich

Ingredients

• 2 (8-oz.) beeftenderloin fillets
• 1 tsp freshly cracked pepper
• 1/2 tsp kosher salt
• 2 small yellow squash, cut in half lengthwise
• 2 small zucchini, cut in half lengthwise
• 2 small eggplants, cut in half lengthwise
• 3 plum tomatoes, cut in half lengthwise
• 1 (8 oz) pkg romaine lettuce heart leaves
• Basil-Garlic Vinaigrette (double this recipe)
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp coarsely ground pepper
• 1/2 cup olive oil
• 3 tbs chopped fresh basil

Details

Servings 4

Preparation

Step 1

1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with pepper and salt, and let stand 15 minutes. Toss squash, zucchini, and eggplant with 3 tbs. Basil-Garlic Vinaigrette.

2. Grill steaks, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Remove steaks, and cover with aluminum foil. Let stand 10 minutes.

3. Meanwhile, grill vegetable mixture, covered with grill lid, 5 to 6 minutes on each side or until tender. Add tomato halves during last 6 minutes of grilling time, and grill 3 minutes on each side or until softened and warm.

4. Coarsely chop grilled vegetables, and toss together. Cut steak into thin slices. Fan romaine leaves onto a serving platter. Top with grilled vegetables and steak slices; drizzle with desired amount of vinaigrette.