Spice-Rubbed Flank Steak & Portobello Salad
5
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Make room for a dinner salad that will satisfy the whole family. Ready in a quick 35 minutes, the cool crisp romaine is topped with quickly-cooked mushrooms and tomatoes, crunchy scallions and tender seared sliced of steak, brightly flavoured with lemon pepper, basil and oregano. The umami-laden cooking juices from the mushrooms, tomatoes, and sherry combine to make the flavourful vinaigrette. Serve alone for a lighter dinner or make for an upscale lunch.
Ingredients
Dried basil
1 tbsp(s)
Dried oregano
1 tbsp(s)
Lemon pepper
2 tsp(s)
Uncooked lean flank steak
1 pound(s)
Garlic
1 clove(s), large, sliced
Olive oil
2 tsp(s)
Sherry cooking wine
2 tbsp(s), divided
Cherry tomatoes
1 cup(s), or grape tomatoes, about 8 average
Portabella mushrooms
10 small, approximately, quartered, (equivalent to 1 1/2 cups)
Romaine lettuce
4 cup(s), cut into 1/2-inch wide strips
Uncooked scallions
½ cup(s), chopped
Fat-free balsamic vinaigrette dressing
¼ cup(s)