GRILLED STEAK AND VEGETABLE SALAD FROM PUBLIX®

Grilled Steak and Vegetable Salad from Publix® image

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

Provided by Publix Aprons

Categories Trusted Brands: Recipes and Tips Publix Aprons

Time 30m

Yield 4

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 683.4 mg, Sugar 3.1 g