Grilled Steak and Mushroom Salad

Flank steak is an economical cut that is tender and tasty when grilled to medium-rare and cut across the grain. Paired with grilled mushrooms and onions and a spinach salad drizzled with a light vinaigrette, this recipe is perfect for summer dining al fresco.

 1 lb (500 g) Ontario flank steak
 1 tsp (5 mL) each salt and fresh cracked pepper, divided
 ¼ cup (60 mL) olive oil, divided
 2 tbsp (25 mL) grainy Dijon, divided
 4 cups (1 L) mixed mushrooms
 ½ small red onion, sliced
 2 tbsp (25 mL) red wine vinegar
 2 tsp (10 mL) maple syrup or honey
 6 cups (1.5 L) baby spinach leaves
Steps:
1

Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) of the oil and mustard. Set aside while heating grill to medium high. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with 1/4 tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 minutes.

2

Grill steak over direct heat until medium rare, about 5 minutes per side. Transfer to cutting board. Let sit for 5 minutes before slicing across the grain.

3

In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach. Divide over 4 plates and top with mushroom mixture and then steak.

Cook's Notes:
4

Makes 6 servings

This recipe works well with any grilling steak.

Category

Back to Search

BrowseCategories
AppetizerBreakfastDinnerLunch

Recent Recipes

Stuffed Pork Loin
Stuffed Meatballs
Stuffed Flank Steak with Blue Cheese and Bacon
Lamb and Feta Strudel
Split Roasted Chicken

Ingredients

 1 lb (500 g) Ontario flank steak
 1 tsp (5 mL) each salt and fresh cracked pepper, divided
 ¼ cup (60 mL) olive oil, divided
 2 tbsp (25 mL) grainy Dijon, divided
 4 cups (1 L) mixed mushrooms
 ½ small red onion, sliced
 2 tbsp (25 mL) red wine vinegar
 2 tsp (10 mL) maple syrup or honey
 6 cups (1.5 L) baby spinach leaves

Directions

Steps:
1

Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) of the oil and mustard. Set aside while heating grill to medium high. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with 1/4 tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 minutes.

2

Grill steak over direct heat until medium rare, about 5 minutes per side. Transfer to cutting board. Let sit for 5 minutes before slicing across the grain.

3

In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach. Divide over 4 plates and top with mushroom mixture and then steak.

Cook's Notes:
4

Makes 6 servings

This recipe works well with any grilling steak.

Grilled Steak and Mushroom Salad
IngredientsDirections