Name: Grilled Steak and Mushroom Salad
Ingredients: 1 lb (500 g) Ontario flank steak; 1 tsp (5 mL) each salt and fresh cracked pepper, divided; ¼ cup (60 mL) olive oil, divided; 2 tbsp (25 mL) grainy Dijon, divided; 4 cups (1 L) mixed mushrooms; ½ small red onion, sliced; 2 tbsp (25 mL) red wine vinegar; 2 tsp (10 mL) maple syrup or honey; 6 cups (1.5 L) baby spinach leaves

Grilled Steak and Mushroom Salad

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Author: Recipe and image courtesy of www.ontariomeatandpoultry.ca
Yield: 6 Servings 1x

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Description

Flank steak is an economical cut that is tender and tasty when grilled to medium-rare and cut across the grain. Paired with grilled mushrooms and onions and a spinach salad drizzled with a light vinaigrette, this recipe is perfect for summer dining al fresco.

Ingredients

Scale

1 lb (500 g) Ontario flank steak
1 tsp (5 mL) each salt and fresh cracked pepper, divided
¼ cup (60 mL) olive oil, divided
2 tbsp (25 mL) grainy Dijon, divided
4 cups (1 L) mixed mushrooms
½ small red onion, sliced
2 tbsp (25 mL) red wine vinegar
2 tsp (10 mL) maple syrup or honey
6 cups (1.5 L) baby spinach leaves

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Instructions

Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) of the oil and mustard. Set aside while heating grill to medium high. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with ¼ tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 minutes.

Grill steak over direct heat until medium rare, about 5 minutes per side. Transfer to cutting board. Let sit for 5 minutes before slicing across the grain.

In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach. Divide over 4 plates and top with mushroom mixture and then steak.