Grilled Steak and Vegetable Salad from Publix®

Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 385 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 ½ pounds grilling steaks (strip, rib eye, tenderloin)
• 1 medium zucchini, halved lengthwise
• 3 plum (Roma) tomatoes, halved
• 1 (6 ounce) package fresh sliced portobello mushrooms, stems and gills removed
• 8 tablespoons balsamic glaze (reduced balsamic vinegar), divided
• 1 (5 ounce) bag mixed salad greens with arugula
• 4 tablespoons Caesar salad dressing, divided

Recipe Instructions

Step 1

Preheat grill (or grill pan).

Step 2

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 internal temperature is 145 degrees F. Remove steaks from grill; let stand 5 minutes before slicing.

Step 3

Combine zucchini, tomatoes, portobellos, 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.

Step 4

Remove vegetables from grill; cut into bite-size pieces. Slice steaks.

Step 5

Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.