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 minutesmins
Course: 30 - 45 Minutes to Table, Gluten Free, Grill, Main Course - Beef, Salads - Main Course
Servings: 2servings
Author: Catherine Christiano
Ingredients
1/2teaspoonminced garlic
2tablespoonsolive oil
2portabella mushroomsstems removed, brushed clean
14-16ouncesNew York strip or rib-eye steak
salt and pepper
4cupsarugulawashed and dried
1 - 2tomatoescut into small wedges
Balsamic Vinaigrette
1/2teaspoonminced garlic
2tablespoonsbalsamic vinegar
1teaspoonfresh lemon juice
5tablespoonsolive 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.