Grilled Balsamic Beef Salad

 

1/2

cup balsamic vinegar

1/4

cup water

1

envelope (0.7 ounce) Italian dressing mix

1

tablespoon olive or vegetable oil

1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick

4

cups fresh baby salad greens

2

cups bite-size pieces arugula leaves

2

roma (plum) tomatoes, chopped

1 1/2

cups sliced baby portabella mushrooms (4 ounces)

3/4

cup shredded mozzarella cheese (3 ounces)

2/3

cup Caesar-flavored croutons

• 1 Mix vinegar and water in small bowl. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
• 2 Place beef in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over beef; turn beef to coat. Cover dish or seal bag and refrigerate at least 2 hours. Cover and refrigerate remaining dressing.
• 3 Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until desired doneness. Discard any remaining marinade. Cut beef into 3x 1/4-inch slices.
• 4 Divide salad greens, arugula, tomatoes and mushrooms among 4 plates. Top with beef; drizzle with remaining dressing. Sprinkle with cheese and croutons.