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Ingredients

1 ½ pounds grilling steaks (strip, rib eye, tenderloin) 1 teaspoon kosher salt, divided ½ teaspoon ground black pepper 1 medium zucchini, halved lengthwise 3 plum (Roma) tomatoes, halved 1 (6 ounce) package fresh sliced portobello mushrooms, stems and gills removed 2 tablespoons olive oil 8 tablespoons balsamic glaze (reduced balsamic vinegar), divided 1 (5 ounce) bag mixed salad greens with arugula 4 tablespoons Caesar salad dressing, divided

Nutrition Info

385.1 calories carbohydrate: 15.3 g cholesterol: 98.6 mg fat: 25.1 g fiber: 2.6 g protein: 22.9 g saturatedFat: 6.8 g servingSize: - sodium: 683.4 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Preheat grill (or grill pan).
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 internal temperature is 145 degrees F. Remove steaks from grill, let stand 5 minutes before slicing.
Combine zucchini, tomatoes, portobellos, 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.

4 servings

Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze.