Portobello and Flank Steak over Greens |
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Prep Time: 19 Minutes Cook Time: 20 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Allowing the steak to stand before cutting it preserves the juices and makes for easier slicing. To enhance the steak's tenderness, cut the meat diagonally across the grain. Ingredients:
1/2 cup balsamic vinegar |
1/3 cup olive oil |
1 tablespoon worcestershire sauce |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 (1 1/2-pound) flank steak, trimmed |
6 large portobello mushroom caps |
1 large red onion, cut into 1/2-inch-thick slices |
cooking spray |
6 cups mixed salad greens |
1 cup halved cherry tomatoes |
Directions:
1. Combine first 6 ingredients in a small bowl, stirring with a whisk until blended.
2. Combine steak, mushrooms, and onion in a large zip-top plastic bag. Add 1/2 cup vinegar mixture to bag; seal. Marinate in refrigerator 2 1/2 hours, turning occasionally. Reserve remaining 6 tablespoons vinegar mixture.
3. Prepare grill.
4. Remove steak and onion from bag, and place on grill rack coated with cooking spray. Grill 6 to 8 minutes on each side or until steak is desired degree of doneness and onion is tender. Remove mushrooms from bag; discard marinade. Place mushrooms on grill rack; grill 4 to 5 minutes on each side or until tender. Cut mushrooms into 1/2-inch-thick slices. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices.
5. Chop onion; combine onion and mushrooms in a medium bowl. Combine mixed greens and tomatoes, and arrange evenly on plates. Top evenly with mushroom mixture. Arrange steak evenly over mushroom mixture; drizzle each serving evenly with reserved vinegar mixture. Serve immediately.
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