Rainbow Chard & Steak Salad

If you haven’t guessed already, I have a mild obsession with salad concoctions. After all, I eat one almost every day. After shooting another cooking video at the VA for grilled vegetables and the proper portion size of grilled lean meat, I realized these foods would be the perfect addition to a salad.

Lately, my rainbow chard has been the “gift-that-just-keeps-giving”, so I made a combination that will likely kick your taste buds into full gear.  Rainbow chard loaded with Vitamins A and C and fiber.  Bring this one into work, and you’ll be vying for the lunch hour!

Rainbow Chard & Steak Salad (serves 6)

Ingredients:

• 2 cups broccoli florets
• 1 cup cauliflower florets
• 1 red pepper, halved and sliced
• 1 medium onion, sliced
• 1 large bunch rainbow chard (or any lettuce green)
• 2 tsp olive oil
• 2 Tbsp salt-free garlic-herb seasoning (or any salt-free seasoning)
• 1 lb lean steak
• 1 large bunch rainbow chard (or any lettuce green), chopped
• ¼ cup feta cheese
• Fresh ground pepper
• Olive oil and balsamic vinegar (optional)

Directions:

1. Start grill and allow to heat thoroughly.
2. Place broccoli, cauliflower, red pepper, and onion on a sheet of heavy-duty foil. Drizzle with olive oil. Season with 1 ½ tsp of salt-free seasoning. Close foil packet tightly, and cook on pre-heated grill.
3. Season steaks with remaining 1 ½ tsp of salt-free seasoning. Cook on pre-heated grill.
4. When vegetables are bright in color, but soft, remove from grill. Remove steaks from grill once fully cooked. Allow vegetables and steaks to cool.
5. Cut steaks into 1 in pieces or 2 inch slices.
6. Meanwhile, chop rainbow chard and place in a large bowl.
7. Add vegetables and steak to rainbow chard. Sprinkle with feta cheese and freshly ground pepper. Serve with olive oil and balsamic vinegar, if desired.