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Ingredients30 m servings 385 cals
Original recipe yields 4 servings
- 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.
Per Serving: 385 calories; 25.1 g fat; 15.3 g carbohydrates; 22.9 g protein; 99 mg cholesterol; 683 mg sodium. Full nutrition
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