Name: Steak or Pine Nut And Sundried Tomato-Stuffed Portabella Mushroom; Pear, Feta and Romaine Salad
Yield: 6 servings
Ingredients: 2 Tbsp raspberry vinegar (30 mL); 2 ½ Tbsp olive oil (40 mL); 1 tsp prepared garlic in a jar (5 mL); tsp honey (7 mL); 1 tsp sesame oil (5 mL); 6 cup Romaine lettuce (or 4 cups Romaine with 2 cups butter lettuce); 1 cup diced fresh pear (1 pear or 250 mL); 2 oz feta cheese, crumbled (57 g); ⅓ cup sliced black olives (75 mL); 1 large Portabella mushroom; Olive oil; 1 Tbsp sweet chili sauce (15 mL); 4 to 5 zucchini slices; 2 Tbsp chopped red onion (30 mL); 1 pineapple slice (optional); Fresh ground pepper; Mrs. Dash Herb and Garlic; Sundried tomatoes (in a jar); Balsamic vinegar; Parmesan cheese (sprinkle); 1 Tbsp Pine nuts (15 mL); 2 to 3 tbsp Gruyere cheese, grated (30 to 50 mL); 675 g lean sirloin steak (20 oz); Mrs. Dash Peppercorn Blend or Montreal steak spice; Whole-wheat baguette; Olive oil and balsamic vinegar

Steak or Pine Nut And Sundried Tomato-Stuffed Portabella Mushroom; Pear, Feta and Romaine Salad

YIELDS

6 servings

Ingredients

Tbsp raspberry vinegar (30 mL)

2 ½

Tbsp olive oil (40 mL)

tsp prepared garlic in a jar (5 mL)

tsp honey (7 mL)

tsp sesame oil (5 mL)

cup Romaine lettuce (or 4 cups Romaine with 2 cups butter lettuce)

cup diced fresh pear (1 pear or 250 mL)

oz feta cheese, crumbled (57 g)

⅓

cup sliced black olives (75 mL)

large Portabella mushroom

Olive oil

Tbsp sweet chili sauce (15 mL)

to 5 zucchini slices

Tbsp chopped red onion (30 mL)

pineapple slice (optional)

Fresh ground pepper

Mrs. Dash Herb and Garlic

Sundried tomatoes (in a jar)

Balsamic vinegar

Parmesan cheese (sprinkle)

Tbsp Pine nuts (15 mL)

to 3 tbsp Gruyere cheese, grated (30 to 50 mL)

675

g lean sirloin steak (20 oz)

Mrs. Dash Peppercorn Blend or Montreal steak spice

Whole-wheat baguette

Olive oil and balsamic vinegar

Ingredient Substitution Guide

Directions

Step 1

In a small bowl, whisk together vinegar, olive oil, garlic, honey and sesame oil.

Step 2

Toss lettuce, pear, feta, and olives in another bowl. Just before serving, pour dressing over salad.

Step 3

Preheat BBQ to medium (350 F or 175 C).

Step 4

Brush mushrooms with olive oil then with sweet chili sauce. Layer zucchini slices, chopped red onion, pineapple chunks and sundried tomatoes.

Step 5

Sprinkle with fresh ground pepper, and Mrs. Dash Herb & Garlic and a small amount of balsamic vinegar.

Step 6

Sprinkle with Parmesan cheese, pine nuts and top with grated Gruyere cheese.

Step 7

Place on piece of aluminum foil sprayed with cooking spray. Cook 15 minutes in BBQ, then removed from foil and cook directly on the grill for 5 minutes. Set aside.

Step 8

Sprinkle steak with Mrs. Dash Peppercorn blend or Montreal steak spice. Grill steak on BBQ to desired wellness.

Step 9

Slice baguette. Mix equal measures oil and vinegar for dipping.

Rate Recipe

My rating for Steak or Pine Nut And Sundried Tomato-Stuffed Portabella Mushroom; Pear, Feta and Romaine Salad

Steak or Pine Nut And Sundried Tomato-Stuffed Portabella Mushroom; Pear, Feta and Romaine Salad

Ingredients

Directions

Rate Recipe

Get the Food Network Canada Newsletter