Grilled Steak and Portobello Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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.
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