Name: Grilled Flank Steak Salad
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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.