Grilled Steak and Portobello Salad

Name: Grilled Steak and Portobello Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters baby arugula; 3 Tbsps balsamic vinegar; 113 grams blue cheese, crumbled; 118 milliliters cherry tomatoes, halved; 59 milliliters olive oil; 4 portobello mushroom caps; 6 servings Salt and pepper; 454 grams skirt steak

Grilled Steak and Portobello Salad might be just the main course you are searching for. One portion of this dish contains approximately 23g of protein, 20g of fat, and a total of 292 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and primal diet. A mixture of baby arugula, balsamic vinegar, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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.

Ingredients you will need

Vinegar

Steak

Salt

Preheat a gas grill to high.

Equipment you will use

Grill

Brush mushroom caps with 2 Tbsp. oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Cooking Oil

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.

Ingredients you will need

Mushrooms

Steak

Cooking Oil

Equipment you will use

Grill

Transfer mushrooms and steak to a cutting board and let stand 5 minutes. Coarsely chop mushrooms and slice steak against grain.

Ingredients you will need

Mushrooms

Grains

Steak

Equipment you will use

Cutting Board

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.

Ingredients you will need

Sliced Steak

Mushrooms

Olive Oil

Tomato

Arugula

Vinegar

Cheese

Salt

Equipment you will use

Bowl

Equipment

Grill

Cutting Board

Bowl

Ingredients

Servings:

2liters

baby arugula 3Tbsps

balsamic vinegar 113grams

blue cheese, crumbled 118milliliters

cherry tomatoes, halved 59milliliters

olive oil 4

portobello mushroom caps 6servings

Salt and pepper 454grams

skirt steak

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.