Grilled Steak And Vegetable Salad From Publix Food
GRILLED STEAK AND VEGETABLE SALAD FROM PUBLIX®
Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze.
Provided by Publix Aprons
Categories Publix Aprons
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 683.4 mg, Sugar 3.1 g
GRILLED STEAK AND VEGETABLE SALAD
Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze. Want more tips like this? Sign up for our weekly emails for more Aprons Simple Meals.
Provided by Publix Aprons Simpl
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill (or grill pan).
- Cut zucchini in half lengthwise.
- Discard stems and gills (dark brown layers) from mushrooms.
- Halve tomatoes.
- 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 is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
- 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.
Nutrition Facts : Calories 459.5, Fat 25.4, SaturatedFat 6.1, Cholesterol 140.1, Sodium 869.3, Carbohydrate 4, Fiber 1.2, Sugar 2.9, Protein 51.4
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
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