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Grilled Steak and Vegetable Salad

Grilled Steak and Vegetable Salad

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Cook Time 30 minutes
Servings: 4
Calories: 390
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove vegetables from grill and cut into bite-size pieces. Slice steaks.
  5. 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.