Grilled Steak and Vegetable Salad with Mango Ice Spritzers

Perfectly Grilled Steak and Vegetable Salad with Refreshing Mango Ice Spritzers

Imagine biting into a fresh, crisp salad, perfectly balanced with the smoky flavors of grilled steak and tender vegetables, all drizzled with a tangy balsamic glaze and creamy Caesar dressing. Follow it up with a refreshing mango ice spritzer to cleanse your palate. This delightful culinary duo transforms any meal into a gourmet experience.

The heart of our dish, the Grilled Steak and Vegetable Salad, marries earthy green zucchinis, juicy plum tomatoes, and the rich flavors of portabella mushrooms alongside tender ribeye or New York strip steaks. Key to this dish is the grilling technique, which adds a smoky char and deep flavor to both the meat and veggies. For perfect texture, slice your zucchini lengthwise and simply halve the tomatoes to ensure they grill evenly and don’t fall through the grates. Removing the stems and gills from mushrooms helps them absorb more flavor without becoming soggy.

Preheating your grill to a medium-high setting is crucial for achieving those sought-after grill marks while avoiding overcooking. Work with moderately seasoned steaks to bring out their natural flavors; a simple blend of pepper and kosher salt does wonders. As the steaks rest post-grill, they will continue cooking internally, ensuring a succulent result. Assemble your salad with a fresh arugula base for a peppery contrast, topping with the grilled elements and a drizzle of glaze and Caesar dressing for a mouth-watering finish.

Our Mango Ice Spritzers offer a sweet, cooling counterpart to the salad, perfect for warm weather dining. By combining the vibrant sweetness of fresh mango and Italian ice with crisp ginger ale, each sip becomes an indulgent experience. Add a sprinkle of mint for an aromatic touch that elevates the drink. This simple yet exquisite beverage rounds off your meal perfectly.

Ingredients

Grilled Steak and Vegetable Salad

• 1 medium zucchini squash: Provides a fresh, mild sweetness and crunch.
• 3 plum tomatoes: Add juiciness and acidity.
• 6 oz fresh portabella mushrooms: Earthy and meaty, offering depth of flavor.
• 1 ½ lb boneless grilling steaks: Choose ribeye, New York strip, or tenderloin for the best flavor and tenderness.
• ½ teaspoon pepper & 1 teaspoon kosher salt, divided: Seasoning that enhances and balances flavors.
• 2 tablespoons olive oil: Helps to crisp and char vegetables while preventing sticking.
• 1 bag arugula (4–5 oz): Offers a peppery bite and fresh base.
• 8 teaspoons balsamic glaze, divided: Adds sweetness and acidity.
• 4 tablespoons Caesar dressing, divided: Provides a creamy, savory finish.

Mango Ice Spritzers

• 1 large mango: Offers sweetness and tropical flavor.
• 4 teaspoons fresh mint leaves (optional): Add a refreshing aromatic note.
• 2 (6 oz) cups frozen mango Italian ice, divided: Provides a smooth, sweet base.
• 4 cups chilled ginger ale: Adds carbonation and a spicy-sweet element.

Step-by-Step Instructions

Grilled Steak and Vegetable Salad

1. Preparation: Preheat your grill to medium-high. Begin by slicing your zucchini in half lengthwise and halving your tomatoes. Clean the mushrooms, removing the stems and gills to enhance flavor absorption.
2. Season and Grill Steaks: Season your steaks with pepper and ½ teaspoon of salt. Grill for 3–5 minutes on each side until they reach your preferred doneness (125°F for medium rare, 130°F for medium). Transfer to a cutting board and let them rest for 5–10 minutes, elevating the internal temperature by 5–10°F.
3. Prepare Vegetables: Toss zucchini, tomatoes, and mushrooms in olive oil, adding the remaining ½ teaspoon of salt. Grill these veggies for 2–3 minutes on each side until they are tender and have beautiful grill marks.
4. Assemble Salad: Let veggies cool slightly before chopping into bite-sized pieces. Slice the steaks thinly.
5. Serve: Arrange arugula on serving plates. Top with steak and vegetable slices. Drizzle each with 2 teaspoons of balsamic glaze and 1 tablespoon of Caesar dressing.

Mango Ice Spritzers

1. Prepare Mango: Slice mango flesh into ½-inch cubes by cutting away from the pit and using a spoon to scoop from the skin. If using, finely chop the mint leaves.
2. Assemble Spritzers: Divide the cups of Italian ice among serving glasses. Top with mango cubes.
3. Add Ginger Ale: Pour chilled ginger ale into each glass, filling them up. Add mint on top for a burst of freshness and serve promptly.

Tips for Troubleshooting

• Steak cooked unevenly? Check grill temperature and ensure it's consistent across the cooking surface.
• Vegetables too soft? Try reducing the grilling time slightly and ensure they're not over-coated in olive oil.
• Spritzers too sweet? Add a splash of sparkling water to bring down sweetness levels.
• Difficult to slice steak? Allow more resting time to ensure juices stabilize, making slicing smoother.

Ideas for Pairing with the Recipe

• Side Dishes: A simple fruit salad or whole wheat bread complements the salad with added sweetness or texture.
• Drinks: Pair with a chilled white wine for a crisp counterpoint, or go non-alcoholic with iced tea.
• Desserts: A light Key lime yogurt provides a tangy finish after dinner, enhancing the summery flavors of the spritzer.

How to Store Properly

• For refrigeration: Store leftovers in airtight containers. Salad stays fresh for up to 3 days when refrigerated.
• For freezing: Steaks and grilled vegetables can be frozen separately for up to 3 months. Thaw in fridge overnight before reheating.
• Leftover spritzers: Not suitable for storage, enjoy immediately to maintain texture and flavor.

FAQs

• Can I use another type of steak? Absolutely, any tender cut like filet mignon or sirloin works too, just adjust seasoning and grilling times.
• What if I don't have a grill? A grill pan or broiler will suffice, though a skillet can work in a pinch, it may not deliver the smokey grill flavor.
• How do I make my own balsamic glaze? Simmer balsamic vinegar in a saucepan until reduced by half for a quick homemade glaze.
• Can I prepare the salad in advance? Yes, grill and slice everything earlier, then assemble and dress just before serving to keep the salad vibrant.