Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
45 Mins
Serves 4 (serving size: 2 ounces steak, about 1 1/2 cups lettuce mixture, and 1/4 ounce cheese)

Jazz up romaine by tossing in thinly sliced rib-eye steak, blue cheese crumbles, and wood-aged Sherry vinegar. Tip: If you have trouble locating sherry vinegar substitute for red wine vinegar with a splash of sherry.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine oil, vinegar, thyme, 3/8 teaspoon salt, 3/8 teaspoon pepper, and sugar in a large mixing bowl. Add mushrooms, garlic, and shallots; toss. Using a slotted spoon, place vegetables on a foil-lined jelly-roll pan coated with cooking spray. Reserve vinegar mixture. Bake vegetables at 450° for 25 minutes or until tender, stirring twice. Remove from pan. Cool slightly. Coarsely chop mushrooms and shallots. Remove skins from garlic. Add vegetables, garlic, and any accumulated liquid to vinegar mixture.

Step 3

Heat a grill pan over medium-high heat. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.

Step 4

Trim all fat from steak, including eyes of fat in center. Discard fat. Cut meat into very thin slices. Add lettuce to mushroom mixture; toss gently to coat. Divide mushroom mixture evenly among 4 plates. Top evenly with sliced steak and blue cheese.

Ratings & Reviews

Really good

December 06, 2015
My only complaint is that removing the gills from the mushrooms is a messy job.  But the veggies roasted up well.  Definitely needed a bit more dressing - I will double it next time and set aside half to dress the lettuce.  I cheated a bit and used bagged romaine which I did not "thinly slice".  And I grilled the steak on our Traeger grill for 10 minutes on each side.  Very tasty and DH loved it too.  I served it with CL Bacon-Cheddar Corn Muffins and a nice pinot noir.


November 16, 2015
Baked veg 30min, turning every 10min.  Made to recipe except we sliced the portobello (like the photo) rather than chopping like the directions.  Also increased the dressing by half in case anyone wanted a bit more.  Served with warm ciabbatta rolls.  Excellent supper.