Grilled Steak & Mushroom Salad
TAKES: 30 min. • MAKES: 6 servings
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.