Grilled Steak and Vegetable Salad

This delicious recipe is both healthy and a blast to make!

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Grilled Steak and Vegetable Salad

Cook Time 30 minutes minutes

Servings 4

Calories 390kcal

Ingredients

• 1 medium zucchini squash
• 3 plum tomatoes
• 6 oz fresh portabella mushrooms
• 1 ½ lb boneless grilling steaks such as ribeye, New York strip, or tenderloin
• ½ teaspoon pepper
• 1 teaspoon kosher salt divided
• 2 tablespoons olive oil
• 1 bag arugula 4–5 oz
• 8 teaspoons balsamic glaze divided
• 4 tablespoons Caesar dressing divided

Instructions

• Preheat grill (or grill pan) on medium-high. Cut zucchini in half lengthwise; halve tomatoes. Remove and discard stems and gills (dark brown layers) from mushrooms.
• Season steaks with pepper and ½ teaspoon salt (wash hands); grill 3–5 minutes on each side until 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 and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
• Combine zucchini, tomatoes, mushrooms, oil, and remaining ½ teaspoon salt. Arrange vegetables on grill; grill 2–3 minutes on each side until tender and grill-marked.
• Remove vegetables from grill and cut into bite-size pieces. Slice steaks.
• Divide arugula among serving plates; top with vegetables and steak slices. Drizzle each salad with 2 teaspoons balsamic glaze and 1 tablespoon Caesar dressing. Serve.

Notes

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, 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.

The Perfect Wine Pairing for Grilled Steak and Vegetable Salad

Pairing wine with a perfectly grilled steak and vegetable salad elevates the flavors and enhances the dining experience. This dish, featuring juicy steaks, smoky grilled vegetables, and peppery arugula, is well-balanced with a drizzle of balsamic glaze and creamy Caesar dressing. The right wine should complement the richness of the steak, the acidity of the balsamic, and the earthy notes of the vegetables. Here’s a breakdown of the best wine pairings for this meal.

Best Wine Pairings for Grilled Steak and Vegetables

1. Cabernet Sauvignon – The Classic Choice

A bold Cabernet Sauvignon is a classic pairing for grilled steaks. Its full-bodied structure, rich dark fruit flavors, and firm tannins complement the umami and charred notes of the steak. The high acidity helps cut through the balsamic glaze, enhancing the balance of the dish.

2. Malbec – A Smooth Alternative

If you’re looking for a smoother, fruitier red, Malbec is an excellent choice. With ripe black cherry, plum, and cocoa notes, Malbec provides a velvety texture that pairs beautifully with the grilled steak while also complementing the earthiness of the mushrooms and zucchini.

3. Syrah/Shiraz – A Bold and Spicy Match

Syrah (Shiraz in Australia) offers smoky, peppery flavors that enhance the grilled elements of the dish. The bold fruit profile with hints of black pepper and leather creates a seamless match with the seasoned steak and the depth of the balsamic glaze.

4. Zinfandel – A Fruit-Forward Option

For those who enjoy a fruit-forward red wine, Zinfandel brings jammy berry flavors with a touch of spice, making it a great partner for grilled meats and hearty vegetables. The slight sweetness in some Zinfandels also works well with the caramelized notes from grilling.

5. Pinot Noir – A Lighter Yet Complex Choice

If you prefer a lighter red wine, Pinot Noir is an elegant option with bright red fruit, earthy undertones, and balanced acidity. It complements the mushrooms, zucchini, and arugula while still holding its own against the grilled steak.

White Wine Pairing – If You Prefer White

While red wines are the traditional choice for steak, certain white wines can also work well with this dish, particularly given the vegetable and salad components.

• Chardonnay (Lightly Oaked) – A lightly oaked Chardonnay provides a creamy texture with hints of citrus and vanilla that work well with the Caesar dressing and grilled vegetables.
• Sauvignon Blanc – The crisp acidity of Sauvignon Blanc cuts through the richness of the steak while enhancing the freshness of the arugula and tomatoes.

Conclusion

The best wine pairing for this grilled steak and vegetable salad depends on your preference. If you love bold, structured reds, go for a Cabernet Sauvignon or Syrah. If you prefer something smoother, Malbec or Pinot Noir will do the trick. And for those who lean towards white wine, a lightly oaked Chardonnay or Sauvignon Blanc can provide a refreshing contrast. Whichever wine you choose, enjoy the perfect balance of flavors with every bite. Cheers!

AJ Marchetta

AJ is a seasoned professional in the wine and spirits industry with years of experience in promotions and brand awareness. Having worked with major brands such as Brown-Forman, Southern Wine & Spirits, and more, AJ brings a wealth of knowledge in marketing and campaign strategies that elevate brands and engage consumers. With a passion for the art and science of fine beverages, AJ enjoys sharing insights and expertise to help others discover and appreciate the world of wine and spirits.

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