"I invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients." -Chris Wells, Lake Villa, Illinois
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Rub steak on both sides with steak sauce; let stand for 10 minutes.
- Meanwhile, in a small skillet, saute mushrooms in butter until golden brown. Add the sherry, salt and pepper. Cook 1-2 minutes longer or until liquid is evaporated. Set aside and keep warm.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
- Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle with vinaigrette. Serve immediately.
- Yield: 2 servings.
- Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
- Originally published as Greek Islands Steak Salad in Taste of Home
- June/July 2010, p37
- Nutritional Facts
- serving equals 509 calories, 32 g fat (13 g saturated fat), 95 mg cholesterol, 1,281 mg sodium, 21 g carbohydrate, 6 g fiber, 34 g protein.
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