Grilled Steak And Vegetable Salad From Publix® - cooking recipe

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

Preparation

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.