Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms

Ingredients

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Balsamic vinegar

  1 tbsp or 16g

• Lemon juice

  Raw

  ½ tsp or 3g

• Arugula

  Raw

  1 cup or 20g

• Sun-dried tomatoes

  ³⁄₁₆ cup or 9g

• Beef tenderloin

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

  4 oz or 113g

Directions

1. Preheat the grill to medium. Press the garlic cloves; take two pressed cloves and mix in a small bowl with two tablespoons of olive oil. Brush some of the mixture on the mushrooms, and then on the steak. Sprinkle mushrooms and steak liberally with salt and pepper, then set aside.
2. In another small bowl, make the vinaigrette by mixing the remaining garlic with the vinegar and lemon juice. Whisk in the remaining oil. Add salt and pepper.
3. Grill the steak for about 4 minutes per side for medium rare (or longer; to preference), then the mushrooms for 2-3 minutes while the steak rests.
4. While steak and mushrooms cook, place arugula on a serving platter and top with sundried tomatoes. Thinly slice the grilled mushrooms and scatter them throughout the salad. Slice steak across the grain into strips and add to the salad. Drizzle the steak, tomatoes and mushrooms with the vinaigrette and sprinkle with a little additional salt and pepper.

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