Grilled Steak and Portobello Salad with Maple Soy dressing is sweet and savory salad perfection!
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I think there are two camps when it comes to steak salad. Some people are like…STEAK MAKES SALAD SO MUCH BETTER!! While others seem to feel that steak salad is really just a little game of “find the steak in the lettuce,” ya know?
Clearly, I’m in the first camp. Salad is good. Steak salad is GREAT! And this Grilled Steak and Portobello Salad with Maple Soy Dressing is certainly next-level. The theme of this salad is pretty much sweet and savory – in the best way possible.
There’s sweet maple in the dressing, joined by savory soy sauce. The salad gets some savory portobello mushrooms to play really nicely with sweet and juicy mango. Add some perfectly cooked steak to the mix, and you’ve got a truly delicious dish, sure to please even the non-salad lovers at your table!
FAQ About Grilled Steak and Portobello Salad:
Scroll passed the FAQ to get to the recipe.
Can I use some other form of steak, aside from oyster steak?
Yes, you certainly can. Any steak that you like which does well with the quick sear, medium-rare inside will work in place of the oyster steak. One of my go-to cuts of meat to make steak salad with is London Broil.
Can I add something for crunch in this salad?
You can! I would add some crispy onions, such as French’s, some candied pecans, or some crispy chow mein noodles. But you can play around and have some fun with this – I’m sure it’ll be delicious either way!
Should I toss the salad, or serve it arranged like the photo?
I’m always split on the arranged vs tossed debate when it comes to salads! On the one hand, I absolutely love the look of a beautiful arranged salad, with all of the components nicely displayed. It’s also nice for guests to see exactly what’s in the salad.
However, I don’t love when an arranged salad gets served in an unbalanced way, so that you don’t get all of the components evenly distributed on each plate. And drizzling the dressing on the top is certainly not the same as tossing it, making sure each and every piece is properly dressed!
My solution is simple! I arrange my salads, serve them so everyone can see, (yes, I’m a bit of a show off!) and then I toss it, right there at the table, so everyone can see and also enjoy.
I don’t like my steak so pink! Can I cook it to be more done?
Of course you can – cook your meat to your desired temperature! I find medium-rare (pictured) to be the most tender and juicy, but you certainly don’t need to agree with me!
Can I use something in place of the maple syrup in the dressing?
You can replace the maple syrup with honey, agave, or even a touch of sugar or sweetener. Whatever you do though, please don’t use pancake syrup – that’s just corn syrup with artificial maple flavoring added!
What kind of salad greens are best for this recipe?
In the photo, I used Romaine lettuce, because that’s what I had. However, spinach or spring mix are fantastic options for this recipe as well!
Can I use bottled lime juice in place of the fresh squeezed lime?
You can, but I do need to warn you that the flavor of bottled lime juice just isn’t comparable to fresh! If you’re using it, taste the dressing and adjust the seasoning as needed.
How can I prepare this salad ahead of time?
The steak can be prepared 1-2 days ahead of time and stored in the fridge. I prefer to slice it just before serving for best results. The mushrooms can be stored in the fridge for 1-2 days as well.
The salad dressing can be made at least a week ahead of time, even two. Store the dressing in an airtight container in the fridge. You can use a plastic container, a glass jar such as a mason jar, or use my favorite: a plastic squeeze bottle which makes portioning out the dressing a whole lot easier! Click here to buy the one I use.
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- 2 oyster steaks (approximately 1 lb total)
- Olive oil
- 3-4 portobello mushroom caps, sliced
- ⅓ cup olive oil
- 1 ½ teaspoons soy sauce
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons maple syrup
- Juice of one lime
- 1 teaspoon chili powder
- 8 ounces lettuce or greens of your choice
- 1 avocado, sliced
- 1 mango, sliced
- Season meat with salt and pepper, then drizzle with olive oil.
- Heat a large frying pan or grill pan over high heat. Sear steaks for a minute or two per side, then turn heat to medium-low and continue to cook until meat reaches desired temperature, about 130 degrees for medium rare. (See note for alternative for sous vide cooking.) Set aside to rest for about 10 minutes before slicing.
- Turn heat on the pan back up to high. (Do not wash it - the meat will give the mushrooms a great flavor.) Add olive oil, mushroom slices, salt and black pepper. Cook, stirring occasionally, for about 5 minutes, until mushrooms are cooked through. Set aside to cool.
- Combine all ingredients in a small bowl or container. Whisk or shake well to combine. Set aside.
- Combine lettuce, avocado, mango, sliced steak and mushrooms in a large salad bowl. Add dressing and toss to combine.
- Dressing can be prepared up to a week ahead of time. Steak and mushrooms can be prepared a day or two ahead of time. Salad should be assembled fresh.
- If you own an immersion circulator for sous vide cooking, you can use it to prepare the steak for this recipe instead. Cook the meat at 131 degrees (for doneness shown in the photo) for 2-4 hours. Remove from water bath, then drizzle oil, salt and pepper on it. Sear for just under a minute per side.
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Thanks for stopping by! I know you’ll love this salad as much as we do! -Miriam
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