Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak

An easy weeknight dinner. Add some roasted baby potatoes or grilled garlic bread to complete the meal.


1 Large New York Strip Steak

2 Portobello Mushrooms (Stems Removed)

3 Cups Arugula (Remove Stems, Wash & Spin Dry)

2 Tomatoes (Cored & Cut Into Wedges)

Balsamic Vinaigrette

1 Teaspoon Minced Garlic – Divided

5 Tablespoons Extra Virgin Olive Oil – Plus 2 Tablespoons

2 Tablespoons Balsamic Vinegar

1 Teaspoon Lemon Juice

1/8 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Pepper

Mix ½ Teaspoon of the garlic and 2 tablespoons of the olive oil in a small bowl. Brush some of the olive oil on each side of the mushrooms first and then the rest on the steak. Sprinkle the mushrooms and steak with the sea salt and pepper. Set aside and start the grill.

In another bowl, mix the other ½ teaspoon of garlic with the balsamic vinegar and lemon juice. Whisk in 5 tablespoons of the olive oil. Add 2 pinches of the sea salt and pepper.

Grill the steak and mushrooms. When done remove from the grill. While the steak is resting, add the arugula to the small mixing bowl and moisten with some of the vinaigrette. Turn arugula out onto a serving platter. Top with the tomatoes. Slice the mushrooms thin, place throughout the salad. Slice the steak thinly and cut the pieces in half. Drizzle the steak tomatoes and mushrooms with additional dressing and sprinkle with a little more salt. Add to the salad and serve. Serves 2


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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