Grilled Antipasto Salad

Grilled Antipasto Salad

Fresh grilled steak over organic baby arugula and fresh grilled vegetables.


  1. Heat grill to medium-high heat.
  2. 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.
  3. 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.
  4. Grill onion rounds about 2 minutes each side. Slice into strips.
  5. Grill mushroom halves about 1 minute each side.
  6. 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