Lake Isle Press

Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms

This makes an easy weeknight dinner, but is special enough for casual company fare. Add some roasted rosemary potatoes and grilled garlic bread to complete the meal. Arugula tastes great here, but any local mix of salad greens works equally well. For cheese lovers, top with a little crumbled gorgonzola or blue cheese.

Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms


  • 2 portabella mushrooms, brushed clean, stems removed
  • 1 New York strip or rib-eye steak (about 14 to 16 ounces)
  • 4 cups arugula, washed and dried
  • 1 or 2 tomatoes, cut into small wedges
  • Gorgonzola or blue cheese, crumbled (optional)
  • Balsamic Vinaigrette
  • 1 teaspoon minced garlic
  • 7 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • Salt and pepper


1. In a small bowl, mix 1/2 teaspoon of the garlic and 2 tablespoons of the oil. Brush some of the mixture on the mushrooms first, and then on the steak. Sprinkle mushrooms and steak liberally with salt and pepper; set aside. Start the grill, either gas, charcoal or stovetop grill pan over medium-high heat.

2. In another small bowl, make the vinaigrette by mixing the remaining 1/2 teaspoon garlic with the vinegar and lemon juice. Whisk in 5 tablespoons oil. Add salt and pepper to taste.

3. Grill the steak and mushrooms to desired doneness. Let the steak rest on a cutting board while you prepare the rest of the salad: Place arugula on a serving platter and top with tomatoes. Thinly slice the grilled mushrooms and scatter them throughout the salad. Slice steak across the grain into strips and add to salad. Drizzle the steak, tomatoes and mushrooms with the vinaigrette and sprinkle with a little additional salt and pepper.

Serves 2

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