Grilled Steak And Vegetable Salad From Publix®

• 1 1/2 pounds grilling steaks (strip, rib eye, tenderloin)
• 1 teaspoon kosher salt, divided
• 1/2 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

1. Preheat grill (or grill pan).
2. 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.
3. 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.
4. Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
5. Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.

grilling steaks, kosher salt, ground black pepper, zucchini, tomatoes, portobello mushrooms, olive oil, balsamic glaze, mixed salad greens with arugula, caesar salad dressing

Taken from www.allrecipes.com/recipe/247134/grilled-steak-and-vegetable-salad-from-publix/ (may not work)