Greek Islands Steak Salad
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup crumbled feta cheese
- salad:
- 1/4 cup finely chopped red onion
- 10 cherry tomatoes halved
- 1-1/2 cups sliced fresh mushrooms
- 1 boneless beef top loin steak (8 ounces)
- 1 tablespoon a.1. steak sauce
- mushrooms:
- 1 tablespoon sherry or chicken broth
- 4 cups torn mixed salad greens
- 2/3 cup thinly sliced cucumber
- 10 pitted greek olives
- 1/4 cup prepared balsamic vinaigrette
- Carbohydrate 28.4258086498434 g
- Cholesterol 63.878125013081 mg
- Fat 20.7489241796144 g
- Fiber 7.8950762286767 g
- Protein 11.1904595553402 g
- Saturated Fat 13.0777292258817 g
- Serving Size 1 1 servings. (696g)
- Sodium 532.169597791455 mg
- Sugar 20.5307324211667 g
- Trans Fat 1.59055042502494 g
- Calories 323 calories
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., Lightly oil 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 thermometer should read 135degrees; medium, 140degrees; medium-well, 145degrees). 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.
