Grilled Steak and Portobello Salad

Photo: Ryan Benyi; Styling: Andrea Steinberg

Yield: Serves 6
Cost per Serving: $3.01
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Rest: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 21g
  • Saturated fat: 7g
  • Protein: 21g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 51mg
  • Sodium: 523mg


  • 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


  1. 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. 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. 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.
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