Contents of your meal kit:
flank steak
portobello mushroom
mixed baby squash
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
mixed greens
toasted pine nuts
manchego cheese
Cookware needed: outdoor grill (see notes), salad bowl
Finishing steps:
- Using a damp paper towel, wipe mushrooms of any dirt. Use a spoon to gently scrape out the gills inside the mushroom cap.
- Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil, and season with salt & pepper. Rub flank steak with oil, salt & pepper. Set everything aside.
- Preheat grill to high heat. Rinse and drain white beans. Slice tomato into wedges.
- Pour pesto vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Remove HALF of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
- Place steak on one side of the grill and cook 3-5 minutes per side for medium-rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes. Then slice across the grain.
- While steak is resting, grill vegetables (use a sheet of foil if you are worried vegetables will fall through the grates). Cook 3-4 minutes per side, or until done to your liking. Transfer to a plate. When cool enough to handle, cut vegetables into bite size pieces.
- Toss mixed greens with the beans and tomatoes. Divide between serving plates and top with grilled vegetables, sliced steak, toasted pine nuts, and manchego. Drizzle with reserved pesto vinaigrette to taste.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.