Ingredients
Ingredient Checklist
1 (1-lb.) flank steak, trimmed
¼ cup olive oil, divided
½ teaspoon garlic powder
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
2 medium yellow squash, halved lengthwise
2 (1/2-in.-thick) slices red onion
1 red bell pepper, quartered
1 ½ tablespoons white wine vinegar
⅛ teaspoon sugar
1 ounce blue cheese, crumbled (about 1/4 cup)
½ cup halved grape tomatoes
Directions
Step 1
Heat a grill pan over medium-high.
Step 2
Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
Step 3
Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
Step 4
Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
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