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Categories:
grilling steaks kosher salt ground black pepper zucchini tomatoes portobello mushrooms olive oil balsamic glaze mixed salad greens with arugula caesar salad dressing
Viewed: 37 - Published at: a year agoIngredients
- 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
Method
- 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.
