Ingredients

• 1 medium zucchini squash
• 3 plum tomatoes
• 6 oz fresh portabella mushrooms
• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
• ½ teaspoon pepper
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 1 bag arugula (4–5 oz)
• 8 teaspoons balsamic glaze, divided
• 4 tablespoons Caesar dressing, divided

Steps

1. Preheat grill (or grill pan) on medium-high. Cut zucchini in half lengthwise; halve tomatoes. Remove and discard stems and gills (dark brown layers) from mushrooms.
2. Season steaks with pepper and ½ teaspoon salt (wash hands); grill 3–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
3. Combine zucchini, tomatoes, mushrooms, oil, and remaining ½ teaspoon salt. Arrange vegetables on grill; grill 2–3 minutes on each side until tender and grill-marked.
4. Remove vegetables from grill and cut into bite-size pieces. Slice steaks.
5. Divide arugula among serving plates; top with vegetables and steak slices. Drizzle each salad with 2 teaspoons balsamic glaze and 1 tablespoon Caesar dressing. Serve.

Ingredients

• 1 large mango
• 4 teaspoons fresh mint leaves (optional)
• 2 (6 oz) cups frozen mango Italian ice, divided
• 4 cups chilled ginger ale (or sparkling apple cider)

Steps

1. Cut mango sides away from pit; score flesh into ½-inch pieces and use spoon to scoop from skin (1 ½ cups). Chop mint finely, if using.
2. Divide Italian ice among serving glasses; top with mango pieces, then ginger ale. Sprinkle with mint and serve.