Bbq vegetable and beef salad

Delicious BBQ vegetable and beef salad, bursting with smoky flavors and juicy, tender beef. Perfect for a satisfying, mouth-watering meal.

Ingredients:

• 910g beef flank steak
• 1 red pepper
• 1 yellow pepper
• 1 red onions, cut into thick slices
• 3 fresh ears of yellow corn
• 3 small zucchini, sliced lenthwise
• 1/2 cup olive oil
• 3 cloves of garlic, minced
• large bunch of cilantro
• 2 tablespoons Dijon mustard
• 1 cup olive oil
• 1 1/2 teaspoons ground cumin
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the Grill.
2. Coat all the vegetables with a mixture of minced garlic and olive oil.
3. Apply the garlic and olive oil mixture onto the meat.
4. Place the vegetables on the hot grill and cook until they have grill marks but are still crisp.
5. Grill the meat to achieve a rare to medium-rare doneness, accounting for the fact that it will continue to cook off the grill.
6. For the salad dressing, combine cilantro leaves, mustard, 1 cup of olive oil, lemon juice, and cumin in a blender until the mixture is smooth.
7. Preparing the peppers: Remove the tops, deseed, and slice into strips.
8. Using a sharp knife, cut the corn kernels off the cob.
9. Cut the zucchini into 1-inch pieces.
10. Separate the onion rings and halve any large ones.
11. Slice the meat thinly, cutting against the grain for flank steak.
12. Drizzle the dressing over the grilled meat and vegetables.
13. This dish can be served on a bed of lettuce, either at room temperature or chilled.

Summary:

• Calories: 4877 kcal
• Fat: 407 g
• Protein: 214 g
• Carbs: 109 g
• Potassium: 6007 mg
• Magnesium: 469 mg