Grilled Steak And Vegetable Salad From Publix®
I used the green goddess recipe from hedonia, which sean adapted from the original recipe from the palace restaurant, and i can't.
Recipe Summary Grilled Steak And Vegetable Salad From Publix®
Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze.
Ingredients | Green Salad Dressing Recipes1 ½ pounds grilling steaks (strip, rib eye, tenderloin)1 teaspoon kosher salt, divided½ teaspoon ground black pepper1 medium zucchini, halved lengthwise3 plum (Roma) tomatoes, halved1 (6 ounce) package fresh sliced portobello mushrooms, stems and gills removed2 tablespoons olive oil8 tablespoons balsamic glaze (reduced balsamic vinegar), divided1 (5 ounce) bag mixed salad greens with arugula4 tablespoons Caesar salad dressing, dividedDirectionsPreheat 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.Info | Green Salad Dressing Recipesprep:
30 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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