Grilled Flank Steak Salad

Eva
Try this salad with grilled flank steak accompanied by a parsley and cilantro vinaigrette. With this recipe, you will have an easy and practical dish to take as lunch, and it will be a healthy and very complete option for your meals and dinners. Additionally, this salad is served on a pita bread basket that is easily made in the oven. Enjoy it accompanied by Eva® French lettuce.
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Ingredients
4
Servings
  • 1 Eva® butterhead lettuce
  • 6 pita breads, for the bread basket
  • cooking spray, for the bread basket
  • 1 1/2 cups skirt steak, in strips
  • 1 cup pumpkin, in slices
  • 1 cup red bell pepper, in cubes
  • 1/2 cups ear corn, yellow
  • 3 tablespoons red wine vinegar, for the vinaigrette
  • 1 clove garlic, for the vinaigrette
  • 1 tablespoon oregano, for the vinaigrette
  • 1/2 tablespoons paprika, for the vinaigrette
  • 1/2 cups parsley, for the vinaigrette
  • 1/2 cups cilantro, for the vinaigrette
  • salt, for the vinaigrette
  • pepper, for the vinaigrette
  • 1 cup olive oil, for the vinaigrette
  • 1/2 cups cherry tomato, in halves
  • 1/4 cups red onion, in strips
Preparation
15 mins
15 mins
Low
  • Preheat the oven to 180 °C. For the bread basket, spray a container with cooking oil and place the pita bread inside, place a smaller bowl on top of the pita bread and bake for 20 minutes at 180 °C. Cool and unmold.
  • Grill the meat, zucchini, peppers, and corn. Set aside.
  • For the vinaigrette, blend the red wine vinegar, garlic, oregano, paprika, parsley, cilantro, salt, and pepper; while blending, drizzle in the olive oil in a thin stream to emulsify, that is, until fully integrated.
  • On a cutting board, remove the leaves from the Eva® French lettuce.
  • Place the Eva® French lettuce leaves in the bread basket, add the grilled flank steak, roasted zucchini, roasted bell pepper, yellow corn, cherry tomatoes, red onion, and pour the parsley vinaigrette; garnish with cilantro to your liking.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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