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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

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.


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.


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:

Makes 6 servings

This recipe works well with any grilling steak.