I invented this recipe while watching a movie set on the Greek islands. I like bringing together the grilled steak and sauteed mushrooms with cold salad ingredients.
—CHRIS WELLS LAKE VILLA, IL
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
1 boneless beef top loin steak (8 ounces)
1 tablespoon A.1. steak sauce
MUSHROOMS
1 1/2 cups sliced fresh mushrooms
2 tablespoons butter
1 tablespoon sherry or chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD
4 cups torn mixed salad greens
10 cherry tomatoes, halved
2/3 cup thinly sliced cucumber
10 pitted Greek olives
1/4 cup finely chopped red onion
1/2 cup crumbled feta cheese
1/4 cup prepared balsamic vinaigrette
1. Rub steak on both sides with steak sauce; let stand for 10 minutes.
2. Meanwhile, in a small skillet, saute the 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.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
4. Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle with vinaigrette. Serve immediately.
NOTE Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.