Portobello Mushroom and Steak Salad with Blue Cheese
  • ¼ cup balsamic vinegar
  • cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1teaspoon Dijon mustard
  • 1tablespoon maple syrup
  • 1 garlic clovegrated
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 large portobello mushroom caps (5-6 inches in diameter)
  • 8ounces flank steak
  • 2heads romaine lettucechopped
  • 2cups halved cherry tomatoes
  • 4ounces crumbled blue cheese
  1. In a small bowl, whisk together vinegar, 1 /3 cup olive oil, mustard, syrup, garlic, salt and pepper; set aside. Preheat oven broiler to high, and mist a broiler pan with nonstick spray.
  2. Wipe mushroom caps clean with a damp paper towel, and remove stems and gills. Brush both sides of mushroom caps with remaining 1 tablespoon olive oil and sprinkle with salt; set aside.
  3. Use a paper towel to pat the surface of the steak dry, and sprinkle both sides with salt and pepper. Place steak on broiler pan and broil steak 3 inches from the heat for 6 minutes. Turn steak over and add mushroom caps to the pan. Broil to desired doneness for the steak, allowing about 7–8 minutes more for medium rare and 8–9 minutes for medium. Remove from oven and let rest for 5 minutes.
  4. Meanwhile, divide lettuce, tomatoes and cheese among four plates. Thinly slice mushrooms and flank steak, diagonally across the grain, and divide among plates. Top with reserved dressing.
Recipe Notes
Nutrition Facts
Portobello Mushroom and Steak Salad with Blue Cheese
Amount Per Serving
Calories 14440 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 56mg 19%
Sodium 556mg 23%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 9g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¼ of recipe): 440 cal, 10g fat (4g mono, 3g poly, 3g sat), 56mg chol, 556mg sodium, 14g carb (3g fiber, 9g sugars), 22g protein