Summer Vegetable Steak Salad with Cilantro Lime Dressing
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This summer vegetable steak salad with cilantro lime dressing (from Holly Erickson and Natalie Mortimer’s new cookbook, The Modern Proper: Simple Dinners for Every Day) has an ingenious secret: It relies on the broiler instead of the grill, so you don’t have to fuss with gas, charcoal or the weather forecast to make dinner.
“No grill, no problem. Using the broil feature on your oven (highly underrated in our opinion), you can create enough heat to give steak and veggies that char we all love so much,” they write.
The cilantro lime dressing really takes things over the top, though: “Honey-sweetened and spiced with smoky chipotles—yet another way to bring grill vibes to this oven-cooked meal—this magical elixir swoops in and ties the entire meal together," they add. "One bite in, with raves all around, you just might find you’ve really outdone yourself this time.”
Excerpted from The Modern Proper: Simple Dinners for Every Day. Copyright © 2022 by Holly Erickson and Natalie Mortimer. Photography copyright © 2022 by Eva Kolenko. Reproduced by permission of Simon Element, an Imprint of Simon & Schuster. All rights reserved.
Steak and Vegetables
1½ pounds skirt steak
2½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 medium zucchini, cut into 1-inch cubes (about 2 cups)
1 small yellow squash, cut into 1-inch cubes (about 1 cup)
Cilantro Lime Dressing
½ cup plus 1 tablespoon extra-virgin olive oil, divided
½ cup minced fresh cilantro leaves, plus more for garnish
1 to 2 chipotle peppers in adobo sauce, minced (about 2 tablespoons)
3 garlic cloves, minced
¼ cup white wine vinegar
¼ cup fresh lime juice (from 2 limes)
2 tablespoons honey
4 cups mixed greens
1. Prepare the Steak and Vegetables: With a rack positioned as close as possible to the heat source, set the oven to broil.
2. Pat the steak dry with paper towels. Season the steak all over with 1½ teaspoons of the salt and ½ teaspoon of the black pepper. Place in the center of a rimmed sheet pan.
3. In a medium bowl, toss together the zucchini, yellow squash, 1 tablespoon of the olive oil, ½ teaspoon of the salt and the remaining ½ teaspoon black pepper.
4. Make the Dressing: In a small bowl, combine the remaining ½ cup oil, the cilantro, chipotle peppers, garlic, vinegar, lime juice, honey and the remaining ½ teaspoon salt.
5. Brush 2 tablespoons of the cilantro lime dressing on top of the seasoned steak. Broil for 5 to 7 minutes. Remove the sheet pan from the oven. Flip the steak. Brush 2 more tablespoons of the dressing on the other side of steak. Scatter the zucchini and yellow squash all around the steak. Broil until the internal temperature of thickest part of the steak reaches 135°F on an instant-read thermometer for medium-rare, 5 to 7 minutes. Remove from the oven and rest for 5 minutes.
6. Arrange the mixed greens on a large serving platter. Add the roasted vegetables. Thinly slice the steak against the grain and place on top. Spoon the remaining cilantro lime dressing all over and garnish with fresh cilantro. Serve family-style.
Note: Take the tedium out of picking herb leaves by using a fork. Rake the tines along the stem and pull the leaves through. This trick works best with leafier herbs like cilantro and parsley.