Grilled Steak and Vegetable Salad
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1 medium zucchini
6 oz fresh pre-sliced portabellas
3 plum tomatoes, halved
1 1/2 lb grilling steaks (ribeye, strip, or tenderloin)
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 bag arugula salad greens (4-5 oz)
8 teaspoons white balsamic glaze, divided
4 tablespoons Caesar salad dressing, divided
1. 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 is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
2. Combine zucchini, tomatoes, portabellas, 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.
3. Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
4. Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.
CALORIES (per 1/4 recipe) 390kcal; FAT 21g; CHOL 100g; SODIUM 520mg; CARB 13g; FIBER 3g; PROTEIN 37g; VIT A 35%; VIT C 30%; CALC 10%; IRON 15%