Grilled Steak and Mushroom Salad - Ontario Beef
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Grilled Steak Mushroom Salad

Grilled Steak and Mushroom Salad

  • Author: Recipe and image courtesy of
  • Yield: 6 Servings 1x


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.



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


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.


Tip: This recipe works well with any grilling steak.


  • Calories: 240
  • Sodium: 510 mg
  • Fat: 14
  • Saturated Fat: 3 g
  • Carbohydrates: 9 g
  • Fiber: 3 g
  • Protein: 19 g
  • Cholesterol: 25 mg