Grilled Steak and Portobello Salad

Photo: Ryan Benyi; Styling: Andrea Steinberg

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Rest: 20 Minutes

Nutritional Information

Calories 302
Fat 21 g
Satfat 7 g
Protein 21 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 51 mg
Sodium 523 mg

Ingredients

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

Preparation

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.

Note:

August 2010