6 tablespoons olive oil, divided
2 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 beef top sirloin steak (1-1/2 pounds)
1 pound sliced fresh mushrooms
1/4 cup red wine vinegar
1 medium bunch romaine, torn
1. In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside.
2. Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
3. Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard.
4. Thinly slice steak across the grain; add to mushroom mixture.
5. Serve over romaine.
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
1 serving: 299 calories, 20g fat (4g saturated fat), 63mg cholesterol, 378mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 25g protein.