Greek Islands Steak Salad Recipe

By KSmitherman

Ingredients

• MUSHROOMS:
• 1 boneless beef top loin steak (8 ounces)
• 1 tablespoon A.1. steak sauce
• 1-1/2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 1 tablespoon sherry or chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• SALAD:
• 4 cups torn mixed salad greens
• 10 cherry tomatoes, halved
• 2/3 cup thinly sliced cucumber
• 10 pitted Greek olives
• 1/4 cup finely chopped red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup prepared balsamic vinaigrette

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

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.