Grilled Steak & Mush­room Salad

TAKES: 30 min. • MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

My hus­band loves this salad, es­pe­cially dur­ing sum­mer­time. He says he feels as if he’s eat­ing a healthy salad and get­ting his steak, too, so it’s a dou­ble win! I like to serve it with some home­made bread and a re­fresh­ing bev­er­age on the side for a com­plete meal. —Julie Cash­ion, San­ford, FL 6 Tbsp. olive oil, di­vided

2 Tbsp. Di­jon mus­tard, di­vided 1/2 tsp. salt

1/4 tsp. pep­per

1 beef top sir­loin steak (11/2 lbs.) 1 lb. sliced fresh mush­rooms

1/4 cup red wine vine­gar

1 medium bunch ro­maine, torn

1. In a small bowl, whisk 1 Tbsp. oil, 1 Tbsp. mus­tard, salt and pep­per; set aside.

2. Grill steak, cov­ered, over medi­umhot heat for 4 min­utes. Turn; spread with mus­tard mix­ture. Grill an­other 4 min­utes or un­til meat reaches the de­sired done­ness (for medium-rare, a ther­mome­ter should read 135°; medium, 140°; medium-well, 145°).

3. Mean­while, in a large skil­let, cook mush­rooms in 1 Tbsp. oil un­til ten­der. Stir in the vine­gar and the re­main­ing oil and mus­tard.

4. Thinly slice steak across the grain; add to the mush­room mix­ture. Serve over ro­maine.

1 SERV­ING 299 cal., 20g fat (4g sat. fat), 63mg chol., 378mg sod., 6g carb. (1g sug­ars, 2g fiber), 25g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.