Grilled Steak and Vegetable Salad

Savory steak, greens and grilled veggies, topped with a balsamic glaze. Want more tips like this? Sign up for our weekly emails for more[ Aprons Simple Meals.]

Total Time:
30 min
30 min

4 servings

  • 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
  • Preheat grill (or grill pan).

  • Cut zucchini in half lengthwise.

  • Discard stems and gills (dark brown layers) from mushrooms.

  • Halve tomatoes.

  • 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.

  • 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.

  • 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.

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    Recipe courtesy of Food Network Kitchen