Grilled Steak and Portobello Salad

Sadly, summer is almost over. We must reluctantly accept this fact, but before you cover your grill for the winter and join the others in the back-to-school shopping and closing of communal pools, why not have one final hurrah?

Another dish we cooked in Hawaii was this grilled steak and portobello salad. Because it’s already September, we know this announcement is late. However, September 22 marks the unofficial end of summer. That’s that.


  • 16 to 24 oz. of New York strip or sirloin steak
  • 4 Portobello mushrooms
  • 2 cloves of minced garlic
  • 1 small red onion; sliced thinly
  • 1 large very ripe mango
  • 1 large ripe tomato; sliced into wedges
  • 1 lime
  • 12 cups of washed and dried mesclun greens or other mixed lettuce
  • 1/2 cup of crumbled blue cheese
  • 1 1/2 teaspoons of honey
  • Olive oil
  • Freshly ground black pepper
  • Salt


  1. Get the meat and mushrooms ready for the grill first. Season the steaks with salt and pepper and brush with olive oil. Throw the mushrooms in a bowl with some olive oil, salt, and pepper and slice them into half-inch thick slices. Relax as you whip up the dressing and let the ingredients settle. Mix together 1/4 cup olive oil, 2 chopped garlic cloves, 1/4 cup lime juice, and 1/2 teaspoon of honey in a small bowl.
  2. Prepare your salad by slicing your mango into thin slices and setting them aside. The remaining mango should have its juices and pulp scraped out using a spoon or knife and added to the dressing (this is why the recipe calls for a very ripe mango). Add salt and pepper to taste before using the dressing.
  3. You can grill the mushrooms alongside the meat if you like. The perfect mushroom color is a rich, golden brown. Steak is best when cooked to a temperature between medium and medium rare, but feel free to cook it any way you wish. When you remove it off the grill, give it 10 minutes to rest. Thinly slice against the grain.
  4. Put together the salad by mixing the lettuce with the dressing. Slice the steak and place it on four plates. Top with grilled portobello mushrooms, mango, blue cheese, red onion, and tomato slices.
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