Photo of Spice-Rubbed Flank Steak & Portobello Salad by WW

Spice-Rubbed Flank Steak & Portobello Salad

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
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.


Dried basil

1 tbsp(s)

Dried oregano

1 tbsp(s)

Lemon pepper

2 tsp(s)

Uncooked lean flank steak

1 pound(s)

Garlic clove(s)

1 clove(s), large, sliced

Olive oil

2 tsp(s)

Sherry cooking wine

2 tbsp(s), divided

Fresh cherry tomato(es)

1 cup(s), or grape tomatoes, about 8 average

Uncooked portabella mushroom(s)

10 small, approximately, quartered, (equivalent to 1 1/2 cups)

Romaine lettuce

4 cup(s), cut into 1/2-inch wide strips

Uncooked scallion(s)

½ cup(s), chopped

Fat-free balsamic vinaigrette dressing

¼ cup(s)


  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.


For an extra-flavourful salad, try searing the steak in a very hot, cast iron pan for 30 seconds on each side. This will create a crisp caramelized crust.