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.
1 large mango
4 teaspoons fresh mint leaves, finely chopped (optional)
2 (6-oz) cups frozen mango Italian ice, divided
4 cups ginger ale (or sparkling cider)
- Peel mango; cut mango into 1/2-inch pieces.
- Chop mint.
- Divide Italian ice into four serving glasses; top with mango.
- Pour ginger ale over mango. Sprinkle with mint and serve.