Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms

Ingredients

• Garlic

  raw

  6 cloves, minced or 18g

• Olive oil

  5 tbsp or 68g

• Portobello mushrooms

  raw

  2 mushroom, whole or 168g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• Balsamic vinegar

  2 tbsp or 32g

• Lemon juice

  1 tsp or 5g

• Arugula

  raw

  2 cup or 40g

• Sun-dried tomatoes

  ½ cup or 27g

• Beef tenderloin

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

  8 oz or 227g

Directions

1. Preheat the grill to medium heat. Mince the garlic cloves and mix two cloves with two tablespoons of olive oil in a small bowl. Brush this mixture onto the mushrooms and steak, then sprinkle with salt and pepper.
2. In another bowl, combine the remaining garlic with balsamic vinegar and lemon juice. Whisk in the remaining olive oil, then 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 arugula on a serving platter and top with sun-dried tomatoes. Thinly slice the grilled mushrooms and steak, then scatter them over the salad. Drizzle with vinaigrette and sprinkle with additional salt and pepper if desired.