Portobello Mushroom and Steak Salad with Blue Cheese
You can enjoy a classic steak salad that’s lighter on the steak but just as satisfying, with the smart addition of rich and hearty portobello mushrooms.
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Cooking tools:
- Broiler pan
- Oven
- Paper towel
Ingredients
- ¼ cup balsamic vinegar
- ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 1 garlic clove (grated)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 large portobello mushroom caps (5-6 inches in diameter)
- 8 ounces flank steak
- 2 heads romaine lettuce (chopped)
- 2 cups halved cherry tomatoes
- 4 ounces crumbled blue cheese
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