Grilled Steak and Vegetable Salad from Publix®

Ingredients

• •1 1/2 pounds grilling steaks (strip, rib eye, tenderloin)
• •1 teaspoon kosher salt, divided
• •1/2 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

1. 1Preheat grill (or grill pan).
2. 2Season 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. 3Combine 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. 4Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
5. 5Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.