GRILLED BALSAMIC BEEF SALAD

Grilled Balsamic Beef Salad image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 6

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/4 cup water
1 envelope (0.7 ounce) Italian dressing mix
1 tablespoon olive or vegetable oil
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
4 cups fresh baby salad greens
2 cups bite-size pieces arugula leaves
2 roma (plum) tomatoes, chopped
1 1/2 cups sliced baby portabella mushrooms (4 ounces)
3/4 cup shredded mozzarella cheese (3 ounces)
2/3 cup Caesar-flavored croutons

Steps:

Mix vinegar and water in small bowl. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
Place beef in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over beef; turn beef to coat. Cover dish or seal bag and refrigerate at least 2 hours. Cover and refrigerate remaining dressing.
Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until desired doneness. Discard any remaining marinade. Cut beef into 3x 1/4-inch slices.
Divide salad greens, arugula, tomatoes and mushrooms among 4 plates. Top with beef; drizzle with remaining dressing. Sprinkle with cheese and croutons.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg