Grilled Portobello-Flank Steak Salad With Blue Cheese Vinaigrette Recipe

Name: Grilled Portobello-Flank Steak Salad With Blue Cheese Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 2 teaspoons sugar; 1/3 cup Champagne vinegar; 1 tablespoon Dijon mustard; 1 teaspoon hot pepper sauce; 2/3 cup extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1 (8-ounce) package baby portobello mushrooms, halved; 12 to 16 ounces flank steak; 1/4 cup crumbled blue cheese; 8 cups lightly packed baby arugula; 1 cup grape tomatoes, halved; 1/2 cup toasted pecans, coarsely chopped

Servings: persons

2 garlic cloves, minced
2 teaspoons sugar
1/3 cup Champagne vinegar
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2/3 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (8-ounce) package baby portobello mushrooms, halved
12 to 16 ounces flank steak
1/4 cup crumbled blue cheese
8 cups lightly packed baby arugula
1 cup grape tomatoes, halved
1/2 cup toasted pecans, coarsely chopped

1
Whisk together first 5 ingredients in a small bowl. Gradually whisk in olive oil; stir in salt and pepper. Pour 1/3 cup marinade into a zip-top plastic storage bag. Add mushrooms and steak, turning to coat; seal and chill 1 1/2 hours. Stir blue cheese into remaining vinaigrette. Cover and chill until ready to serve.
2
Preheat grill to medium-high heat (350u00b0 to 400u00b0). Remove mushrooms and steak from marinade, discarding marinade; grill steak 5 to 6 minutes on each side (for medium-rare) or until desired degree of doneness. Let stand 5 minutes. Grill mushrooms 3 to 4 minutes or until tender. Slice steak.
3
Top arugula with mushrooms, steak, tomatoes, and toasted pecans. Drizzle with vinaigrette.

1396

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 garlic cloves, minced, 2 teaspoons sugar, 1/3 cup Champagne vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Grilled Portobello-Flank Steak Salad With Blue Cheese Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Portobello-Flank Steak Salad With Blue Cheese Vinaigrette

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