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Grilled Steak and Vegetable Salad
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1 medium zucchini
3 plum tomatoes, halved
6 oz fresh pre-sliced portabellas
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
4 tablespoons Caesar salad dressing
Preheat grill (or grill pan).
Cut zucchini in half lengthwise. Halve tomatoes.
Discard stems and gills (dark brown layers) from mushrooms.
Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill steaks 3–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
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.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
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Items You May Need to Buy
1 bag arugula salad greens (4-5 oz)
4 Tbsp Caesar salad dressing
6 oz fresh presliced portabellas
1 1/2 lb grilling steaks
1 medium zucchini
3 plum tomatoes
8 tsp white balsamic glaze
Items You May Already Have
1 tsp kosher salt
2 Tbsp olive oil
CALORIES (per 1/4 recipe) 390kcal; FAT 21.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 520mg; CARB 13g; FIBER 3.00g; SUGARS 8g; PROTEIN 37g; CALC 10%; VIT A 35%; VIT C 30%; IRON 15%
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