Grilled Portobello-Flank Steak Salad with Blue Cheese Vinaigrette

Coastal Living
Grilled Portobello-Flank Steak Salad with Blue Cheese VinaigretteRecipe
Photo: Stephen Devries; Styling: Linda Hirst


Tangy blue cheese, spicy arugula, scrumptious steak, and portobellos make Grilled Portobello-Flank Steak Salad with Blue Cheese Vinaigrette an undeniable winner.
Makes 4 servings


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2 garlic cloves, minced
2 teaspoons sugar
1/3 cup Champagne vinegar
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2/3 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (8-ounce) package baby portobello mushrooms, halved
12 to 16 ounces flank steak
1/4 cup crumbled blue cheese
8 cups lightly packed baby arugula
1 cup grape tomatoes, halved
1/2 cup toasted pecans, coarsely chopped


Prep: 25 Minutes
Marinate: 1 Hour, 30 Minutes
Cook: 13 Minutes
Stand: 5 Minutes

1. Whisk together first 5 ingredients in a small bowl. Gradually whisk in olive oil; stir in salt and pepper. Pour 1/3 cup marinade into a zip-top plastic storage bag. Add mushrooms and steak, turning to coat; seal and chill 1 1/2 hours. Stir blue cheese into remaining vinaigrette. Cover and chill until ready to serve.

2. Preheat grill to medium-high heat (350° to 400°). Remove mushrooms and steak from marinade, discarding marinade; grill steak 5 to 6 minutes on each side (for medium-rare) or until desired degree of doneness. Let stand 5 minutes. Grill mushrooms 3 to 4 minutes or until tender. Slice steak.

3. Top arugula with mushrooms, steak, tomatoes, and toasted pecans. Drizzle with vinaigrette.

Created date

February 2014