Spice-Rubbed Flank Steak & Portobello Salad
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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)
Instructions
1
Combine basil, oregano and lemon pepper in a medium bowl. Rub both sides of steak with garlic and oil; dredge in spice mixture until well-coated.
2
Heat a large skillet over medium-high heat. When hot, add 1 tablespoon sherry and cook steak about 5 minutes per side. Remove and transfer to a cutting board; let rest 5 minutes before slicing crosswise into 8 thin slices.
3
While steak is resting, add remaining tablespoon sherry to pan. Add mushrooms and tomatoes and stir-fry about 1 minute.
4
Toss lettuce, scallions, mushrooms and tomatoes with vinaigrette.
5
Divide salad mixture between four plates. Top with steak.
6
Yields about 1 1/2 cups salad and 2 slices steak per serving.
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