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 calories
carbohydrate: 15.3 g
cholesterol: 98.6 mg
fat: 25.1 g
fiber: 2.6 g
protein: 22.9 g
saturatedFat: 6.8 g
servingSize: -
sodium: 683.4 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill (or grill pan).

  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.

  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.

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

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

Recipe Yield

4 servings

Recipe Note

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

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