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

Spice-Rubbed Flank Steak & Portobello Salad

1
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 flavored with lemon pepper, basil and oregano. The umami-laden cooking juices from the mushrooms, tomatoes, and sherry combine to make the flavorful vinaigrette. Serve alone for a lighter dinner or make for an upscale lunch.

Ingredients

Dried basil

1 Tbsp

Dried oregano

1 Tbsp

Lemon pepper

2 tsp

Uncooked lean flank steak

1 pound(s)

Garlic

1 clove(s), sliced

Olive oil

2 tsp

Sherry cooking wine

2 Tbsp

Cherry tomatoes

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

Portabella mushrooms

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

Romaine lettuce

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

Scallions

½ cup(s), chopped, chopped

Instructions

  1. Combine basil, oregano and lemon pepper seasoning in a shallow medium bowl or plate. 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 of sherry and steak. Cook steak about 5 minutes per side. Remove and transfer to a cutting board; let rest 5 minutes before slicing crosswise against the grain into 8 very thin slices.
  3. While steak is resting, add remaining tablespoon of sherry to skillet. Add mushrooms and tomatoes and sauté about 1 minute; set aside.
  4. Toss lettuce, scallions, mushrooms and tomatoes with vinaigrette in a large bowl.
  5. Divide salad mixture between four plates. Top with steak. Yields about 1 1/2 cups of salad and 2 slices of steak per serving.

Notes

For an extra-flavorful 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.

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