Spice-Rubbed Flank Steak and Portobello Salad

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recipe: light meals

spice-rubbed flank steak and portobello salad

Prep Time | 20 min

Cook Time | 15 min

Level of Difficulty | Moderate

light meals | For an extra flavorful salad, try searing the steak in a very hot, nonstick pan for 30 seconds on each side. This will help lock in the juices and keep the steak moist.

Ingredients

1 tbsp dried basil1 tbsp dried oregano2 tsp lemon pepper seasoning1 pound lean flank steak1 medium garlic clove(s), sliced2 tsp olive oil2 tbsp sherry cooking wine, divided1 1/2 cup(s) baby portobello mushroom(s), quartered8 average cherry tomato(es), or grape tomatoes2 head(s) romaine lettuce, cut into 1/2-inch wide strips 1/2 cup(s) scallion(s), chopped 1/4 cup(s) fat-free balsamic vinaigrette dressing

Instructions

Combine basil, oregano and lemon pepper in a medium bowl. Rub both sides of steak with garlic and oil; dredge in spice mixture until well-coated.Heat a large skillet over medium-high heat. When hot, add 1 tablespoon sherry and cook steak about 5 minutes per side. Remove and transfer to a cutting board; let rest 5 minutes before slicing crosswise into 8 thin slices.While steak is resting, add remaining tablespoon sherry to pan. Add mushrooms and tomatoes and stir-fry about 1 minute.Toss lettuce, scallions, mushrooms and tomatoes with vinaigrette.Divide salad mixture between four plates. Top with steak. Yields about 1 1/2 cups salad and 2 slices steak per serving.

POINTS

Serves | 4

POINTS per serving | 5

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