Ingredients
1 boneless beef top loin steak (8 ounces)1 tablespoon A.1. steak sauceMUSHROOMS:1-1/2 cups sliced fresh mushrooms2 tablespoons butter1 tablespoon sherry or chicken broth1/8 teaspoon salt1/8 teaspoon pepperSALAD:4 cups torn mixed salad greens10 cherry tomatoes, halved2/3 cup thinly sliced cucumber10 pitted Greek olives1/4 cup finely chopped red onion1/2 cup crumbled feta cheese1/4 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.
Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
