Grilled Steak and Vegetable Salad from Publix® recipe
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Ingredients
- 1 ½ pounds grilling steaks (strip, rib eye, tenderloin) 1 teaspoon kosher salt, divided ½ teaspoon ground black pepper 1 medium zucchini, halved lengthwise 3 plum (Roma) tomatoes, halved 1 (6 ounce) package fresh sliced portobello mushrooms, stems and gills removed 2 tablespoons olive oil 8 tablespoons balsamic glaze (reduced balsamic vinegar), divided 1 (5 ounce) bag mixed salad greens with arugula 4 tablespoons Caesar salad dressing, divided
Nutrition Info
- 385.1 caloriescarbohydrate: 15.3 gcholesterol: 98.6 mgfat: 25.1 gfiber: 2.6 gprotein: 22.9 gsaturatedFat: 6.8 gservingSize: -sodium: 683.4 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Grilled Steak and Vegetable Salad from Publix®
Directions
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Preheat grill (or grill pan).
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.
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.
Remove vegetables from grill, cut into bite-size pieces. Slice steaks.
Divide salad greens onto 4 serving plates, top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.