Camping Salad with Skirt Steak


  • 1 pound skirt steak trimmed
  • 1 1/2 cups frozen whole kernel corn
  • 1/3 cup balsamic vinegar
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil divided
  • 1 baguette cut into cubes, or use rustic bread
  • 1 large yellow bell pepper de-seeded, de-ribbed and diced
  • 2 medium zucchini diced
  • 1 pint cherry tomatoes halved
  • 5 cups mixed salad greens
  • 3 tablespoons basil leaves chopped


  • Preheat grill to MEDIUM and preheat oven to 350 degrees. Grill steak for 5 minutes per side then remove from grill and allow it to rest.
  • Meanwhile, steam the corn for 3 to 5 minutes. Prepare vinaigrette: In a small bowl, whisk together vinegar, garlic, lemon juice, 2 tablespoons of olive oil, salt and pepper and set aside.
  • Toss bread cubes with remaining olive oil and place on a baking sheet. Bake for 20 minutes or until golden. In a large bowl, place remaining ingredients (bell pepper through basil).
  • Cut steak into 1-inch slices and add to vegetables in the bowl. Add corn and baked bread cubes. Toss with vinaigrette, serve, and enjoy!!!


SERVING SUGGESTION: You don’t really need to add anything to this nutritious meal! VEGETARIAN: Skip the steak. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure vinegar is gluten free. Use gluten free bread or skip. NUTRITION: Per serving: 461 Calories; 15g Fat; 26g Protein; 57g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 537mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat. Points: 12
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