Grilled Steak and Mushroom Salad Recipe

5 1 1
Grilled Steak and Mushroom Salad Recipe
Grilled Steak and Mushroom Salad Recipe photo by Taste of Home
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Grilled Steak and Mushroom Salad Recipe

Read Reviews
5 1 1
Publisher Photo
My husband loves this salad, especially during summertime. He says he feels like he's eating a healthy salad and getting his steak, too! I always serve it with some great homemade bread."
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Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef top sirloin steak (3/4 inch)
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup red wine vinegar
  • 1 medium bunch romaine, torn

Directions

In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside.
Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar, remaining oil and mustard.
Thinly slice steak across the grain; add to mushroom mixture.
Serve over romaine. Yield: 6 servings.
Originally published as Grilled Steak and Mushroom Salad in Country Woman July/August 2006, p49

Nutritional Facts

1 cup: 299 calories, 20g fat (4g saturated fat), 63mg cholesterol, 378mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 25g protein.

  • 6 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef top sirloin steak (3/4 inch)
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup red wine vinegar
  • 1 medium bunch romaine, torn
  1. In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside.
  2. Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar, remaining oil and mustard.
  4. Thinly slice steak across the grain; add to mushroom mixture.
  5. Serve over romaine. Yield: 6 servings.
Originally published as Grilled Steak and Mushroom Salad in Country Woman July/August 2006, p49

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ShannyCrafty1 User ID: 4808519 160396
Reviewed Apr. 3, 2011

"Excellent Spring Dish..."

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