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Publix Aprons

Grilled Steak and Vegetable Salad

Servings:
Total Time:
Active Time:

Ingredients

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

Steps


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.


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Nutritional Information

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%