Spice-Rubbed Flank Steak & Portobello Salad
5
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 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 medium clove(s)
Olive oil
2 tsp
Sherry cooking wine
2 Tbsp
Cherry tomato(es)
1 cup(s)
Portobello mushroom(s)
10 small
Romaine lettuce
4 cup(s)
Uncooked scallion(s)
0.5 cup(s)
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.
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