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Grilled Portobello-Flank Steak Salad with Blue Cheese Vinaigrette

Photo: Stephen Devries; Styling: Linda Hirst

 

Prep time 25 mins
Marinate time 1 hr, 30 mins
Cook time 13 mins
Stand time 5 mins
Yield Makes 4 servings
Tangy blue cheese, spicy arugula, scrumptious steak, and portobellos make Grilled Portobello-Flank Steak Salad with Blue Cheese Vinaigrette an undeniable winner.

Ingredients

  • 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

How to Make It

  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.