Grilled Antipasto Salad

Fresh grilled steak over organic baby arugula and spinach mix with 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 Arugula and Spinach Mix
• 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:

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 and spinach mix, 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 ALDI Test Kitchen