Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms

Ingredients

• Garlic

  Raw

  6 cloves, minced or 18g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Balsamic vinegar

  2 tbsp or 32g

• Lemon juice

  Raw

  1 tsp or 5g

• Arugula

  Raw

  2 cup or 40g

• Sun-dried tomatoes

  ⅓ cup or 18g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

Directions

1. Preheat the grill to medium. Mince the garlic cloves. Mix two minced cloves with two tablespoons of olive oil in a small bowl. Brush this mixture on the mushrooms and steak, then sprinkle with salt and pepper. Set aside.
2. In another small bowl, combine the remaining garlic with balsamic vinegar and lemon juice. Whisk in the remaining olive oil, and season with salt and pepper to taste.
3. Grill the steak for about 4 minutes per side for medium rare, or longer to your preference. Grill the mushrooms for 2-3 minutes while the steak rests.
4. Arrange the arugula on a serving platter and top with sun-dried tomatoes. Thinly slice the grilled mushrooms and scatter them over the salad. Slice the steak across the grain into strips and add to the salad. Drizzle with the vinaigrette and sprinkle with additional salt and pepper if desired.

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