4

Spice-Rubbed Flank Steak and Portobello Salad

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
For an extra-flavorful salad, try searing the steak in a very hot, nonstick pan for 30 seconds on each side. This will create a crisp caramelized crust.
Ingredients

dried basil

1 Tbsp

dried oregano

1 Tbsp

lemon pepper

2 tsp

uncooked lean flank steak

1 pound(s)

garlic clove(s)

1 medium clove(s), sliced

olive oil

2 tsp

sherry cooking wine

2 Tbsp

fresh cherry tomato(es)

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

portobello mushroom(s)

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

romaine lettuce

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

uncooked scallion(s)

½ cup(s), 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 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.

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