Photo: Stephen Devries; Styling: Linda Hirst  
Recipe from Coastal Living

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


  • 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


Cook Time:
Prep Time:
Marinate: 1 Hour, 30 Minutes
Stand: 5 Minutes

  1. 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. 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. 3. Top arugula with mushrooms, steak, tomatoes, and toasted pecans. Drizzle with vinaigrette.
Julia Dowling Rutland,
April 2014