Recipe courtesy of Publix

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.
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  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. Preheat grill (or grill pan). 
  2. Cut zucchini in half lengthwise. 
  3. Discard stems and gills (dark brown layers) from mushrooms. 
  4. Halve tomatoes. 
  5. 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 degrees F. Remove steaks from grill; let stand 5 minutes before slicing. 
  6. 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. 
  7. Remove vegetables from grill; cut into bite-size pieces. Slice steaks. 
  8. Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.