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Grilled Steak and Portobello Salad

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 10 mins
Cook time 10 mins
Rest time 20 mins
Yield Serves 6


  • 1 pound skirt steak
  • 3 tablespoons balsamic vinegar
  • Salt and pepper
  • 4 portobello mushroom caps
  • 1/4 cup olive oil
  • 10 cup baby arugula
  • 1/2 cup cherry tomatoes, halved
  • 4 ounces blue cheese, crumbled

Nutrition Information

  • calories 302
  • fat 21 g
  • satfat 7 g
  • protein 21 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 51 mg
  • sodium 523 mg

How to Make It

  1. Combine steak, 2 Tbsp. vinegar and 1/2 tsp. salt in a ziplock bag; seal bag and turn several times to coat. Set aside for 15 minutes.

  2. Preheat a gas grill to high. Brush mushroom caps with 2 Tbsp. oil and season with salt and pepper. Remove steak from bag; discard liquid. Oil grill grates and grill mushroom caps and steak until tender, turning once, about 10 minutes total for mushrooms, 6 to 7 minutes total for steak. Transfer mushrooms and steak to a cutting board and let stand 5 minutes. Coarsely chop mushrooms and slice steak against grain.

  3. Combine arugula, tomatoes, mushrooms, remaining 2 Tbsp. olive oil, remaining 1 Tbsp. vinegar and 1/4 tsp. salt in a large bowl; toss to coat. Arrange salad on dinner plates. Top with sliced steak and sprinkle with cheese.