Grilled Steak And Portobello Salad – a delicious recipe with skirt, balsamic vinegar, Salt, portobello mushroom caps, olive oil, baby arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine steak, 2 Tbsp. vinegar and 1/2 tsp. salt in a ziplock bag; seal bag and turn several times to coat. Set aside for 15 minutes.
2
Preheat a gas grill to high. Brush mushroom caps with 2 Tbsp. oil and season with salt and pepper. Remove steak from bag; discard liquid. Oil grill grates and grill mushroom caps and steak until tender, turning once, about 10 minutes total for mushrooms, 6 to 7 minutes total for steak. Transfer mushrooms and steak to a cutting board and let stand 5 minutes. Coarsely chop mushrooms and slice steak against grain.
3
Combine arugula, tomatoes, mushrooms, remaining 2 Tbsp. olive oil, remaining 1 Tbsp. vinegar and 1/4 tsp. salt in a large bowl; toss to coat. Arrange salad on dinner plates. Top with sliced steak and sprinkle with cheese.
583
kcal
Calories
45
g
Fat
4
g
Carbs
40
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound skirt steak, 3 tablespoons balsamic vinegar, Salt and pepper, 4 portobello mushroom caps, and more.
Yes, Grilled Steak And Portobello Salad 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.
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