Name: Grilled Steak and Portabella Mushrooms, Tomato - Arugula Salad with Balsamic Vinaigrette
Prep time: 40 min
Ingredients: 1/2 teaspoon minced garlic; 2 tablespoons olive oil; 2 portabella mushrooms (stems removed, brushed clean); 14-16 ounces New York strip or rib-eye steak; salt and pepper; 4 cups arugula (washed and dried); 1 - 2 tomatoes (cut into small wedges); 1/2 teaspoon minced garlic; 2 tablespoons balsamic vinegar; 1 teaspoon fresh lemon juice; 5 tablespoons olive oil; salt and pepper

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Grilled Steak and Portabella Mushrooms, Tomato - Arugula Salad with Balsamic Vinaigrette

This is a very easy, quick salad.

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 100.

Prep Time40

Course: 30 - 45 Minutes to Table, Gluten Free, Grill, Main Course - Beef, Salads - Main Course

Servings: 2 servings

Author: Catherine Christiano

Ingredients

1/2 teaspoon minced garlic
2 tablespoons olive oil
2 portabella mushrooms stems removed, brushed clean
14-16 ounces New York strip or rib-eye steak
salt and pepper
4 cups arugula washed and dried
1 - 2 tomatoes cut into small wedges

Balsamic Vinaigrette

1/2 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
5 tablespoons olive oil
salt and pepper

Instructions

In small bowl, combine garlic and olive oil. First brush some on mushrooms and then on steak. Sprinkle mushrooms and steak with salt and pepper. Preheat grill to medium-high heat.
Grill steak and mushrooms to desired level of doneness. Place on cutting board to rest and prepare remainder of salad.
Place arugula on platter, top with tomatoes. Thinly slice mushrooms and arrange on salad. Slide steak into strips across grain and add to salad. Drizzle salad with vinaigrette and sprinkle with salt and pepper to taste.

Vinaigrette

Whisk together all ingredients, add salt and pepper to taste.