Grilled Steak and Vegetable Salad

Submitted by Publix Aprons Simpl

"Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze. Want more tips like this? Sign up for our weekly emails for more Aprons Simple Meals."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 medium zucchini
• 6 ounces fresh pre-sliced portabellas
• 3 plum tomatoes, halved
• 1 1⁄2 lbs grilling steaks (ribeye, strip, or tenderloin)
• 1 teaspoon kosher salt, divided
• 1⁄2 teaspoon pepper
• 2 tablespoons olive oil
• 1 bag arugula salad greens (4-5 oz)
• 8 teaspoons white balsamic glaze, divided
• 4 tablespoons caesar salad dressing, divided

directions

1. Preheat grill (or grill pan).
2. Cut zucchini in half lengthwise.
3. Discard stems and gills (dark brown layers) from mushrooms.
4. Halve tomatoes.
5. Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill 3-4 minutes on each side or until steak is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
6. Combine zucchini, tomatoes, portabellas, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show.
7. Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
8. Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.