Grilled Antipasto Salad
Fresh grilled steak over organic baby arugula and fresh grilled vegetables.
Prep Time: 10 minutes (plus 15 minutes to marinate) | Cook Time: 12 minutes | Total Time: 22 minutes (plus 15 minutes to marinate) | Servings: 8
Ingredients:
- 1 tablespoon Carlini Vegetable Oil
- ½ teaspoon Stonemill Garlic Powder
- ½ teaspoon Stonemill Onion Powder
- ½ teaspoon Stonemill Iodized Salt, plus additional to taste
- 1 teaspoon Stonemill Ground Black Pepper, plus additional to taste
- 1 ½ pounds Black Angus Top Round Steak
- 2 red peppers, halved
- 1 red onion, cut into ½-inch rounds
- 1 pint mushrooms, halved
- 5 ounces Simply Nature Organic Baby Arugula
- 5.57 ounces Tuscan Garden Spanish Manzanilla Olives, halved
- 14 ounces Tuscan Garden Artichoke Quarters in Water, drained
- 4 ounces Priano Asiago Italian Cheese Wedge, shaved
- ¼ cup Simply Nature Organic Aged Balsamic Vinaigrette
Directions:
- Heat grill to medium-high heat.
- In a small bowl, whisk together oil and seasonings. Add steak and marinate for 15 minutes at room temperature. Grill for 3 minutes on each side, let rest for 5 minutes before slicing.
- Meanwhile, grill peppers until charred. Place in a bowl and cover with plastic wrap. Let stand for 5 minutes, remove skins and slice into strips.
- Grill onion rounds about 2 minutes each side. Slice into strips.
- Grill mushroom halves about 1 minute each side.
- To assemble salad: Layer arugula, red pepper, onion, mushrooms, olives and artichokes on a platter. Top with sliced steak and asiago cheese. Sprinkle with a pinch of salt and pepper, then drizzle with balsamic vinaigrette and serve.
TIP: Covering the peppers will steam the skin away from the flesh of the peppers, making them easier to remove.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen