Saturday, June 20, 2009

Grilled Steak Salad with Grilled Stuffed Portobellos


I'm busted for promising you the remaining ice cream recipes and not delivering ASAP. The draft is almost done, so rest assured that you'll see them soon. But to tide you over, I've got another quick and scrumptious weeknight dinner for you to try.

This salad is my imitation of my favorite salad at a local restaurant, Pluto's. All you do is throw in some big rings of red onion, some flavor-packed croutons, Roma tomato slices, banana pepper rings, and dress it with a balsamic vinaigrette. (I love Newman's Own light balsamic). Then top with slices of grilled steak. Season the beef well, then allow to sit for a few minutes before putting it on the HOT grill. It only takes a few minutes on each side to get it to medium, depending on the thickness of the cut. (Refer to the temp chart below if you have a meat thermometer.) Then remember to let it rest for a few minutes before you cut into it, giving the meat time to retain all its juices, rather than spilling out when you cut right into it.

Beef Temperature Chart
Rare: 120-125
Medium-rare: 130-135
Medium: 140-145
Medium-well: 150-155
Well: 155-160
Ground Beef: 160











Now for the Stuffed Portobellos! This great recipe from myrecipes.com would make a fabulous appetizer for a party—very elegant, yet deceptively simple. My photo isn't nearly as pretty as theirs, so I've included it to give you a better idea of what these babies look like.

Grilled Stuffed Portobello Mushrooms

2/3 cup chopped plum tomato
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley for garnish

  1. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  2. Remove and discard the brown gills from the undersides of the mushroom caps, as well as the stems.
  3. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl, and brush over both sides of mushroom caps.
  4. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  5. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.