Ingredients
1 boneless beef top loin steak (8 ounces)
1 tablespoon A.1. steak sauce
MUSHROOMS:
1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
1 tablespoon sherry or chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
4 cups torn mixed salad greens
10 cherry tomatoes, halved
2/3 cup thinly sliced cucumber
10 pitted Greek olives
1/4 cup finely chopped red onion
1/2 cup crumbled feta cheese
1/4 cup prepared balsamic vinaigrette
Preparation
Rub steak on both sides with steak sauce; let stand for 10 minutes. Meanwhile, in a small skillet, saute mushrooms in butter until golden brown. Add the sherry, salt and pepper. Cook 1-2 minutes longer or until liquid is evaporated. Set aside and keep warm. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing. Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle with vinaigrette. Serve immediately.
