Grilled Steak and Portobello Salad
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Ingredients
Steak and mushrooms:
  • 2 oyster steaks (approximately 1 lb total)
  • Olive oil
  • Salt
  • Pepper
  • 3-4 portobello mushroom caps, sliced
Dressing:
  • 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
Salad:
  • 8 ounces lettuce or greens of your choice
  • 1 avocado, sliced
  • 1 mango, sliced
Instructions
Prepare the steak and mushrooms:
  1. Season meat with salt and pepper, then drizzle with olive oil.
  2. 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.
  3. 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.
Prepare dressing:
  1. Combine all ingredients in a small bowl or container. Whisk or shake well to combine. Set aside.
Assemble salad:
  1. Combine lettuce, avocado, mango, sliced steak and mushrooms in a large salad bowl. Add dressing and toss to combine.
Plan Ahead:
  1. 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.
Note:
  1. 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.
Recipe by Overtime Cook at https://overtimecook.com/2021/06/03/grilled-steak-and-portobello-salad/