Grilled Portobello-Flank Steak Salad With Blue Cheese Vinaigrette

• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1/3 cup Champagne vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon hot pepper sauce
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 (8-ounce) package baby portobello mushrooms, halved
• 12 to 16 ounces flank steak
• 1/4 cup crumbled blue cheese
• 8 cups lightly packed baby arugula
• 1 cup grape tomatoes, halved
• 1/2 cup toasted pecans, coarsely chopped

1. Whisk together first 5 ingredients in a small bowl. Gradually whisk in olive oil; stir in salt and pepper. Pour 1/3 cup marinade into a zip-top plastic storage bag. Add mushrooms and steak, turning to coat; seal and chill 1 1/2 hours. Stir blue cheese into remaining vinaigrette. Cover and chill until ready to serve.
2. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Remove mushrooms and steak from marinade, discarding marinade; grill steak 5 to 6 minutes on each side (for medium-rare) or until desired degree of doneness. Let stand 5 minutes. Grill mushrooms 3 to 4 minutes or until tender. Slice steak.
3. Top arugula with mushrooms, steak, tomatoes, and toasted pecans. Drizzle with vinaigrette.

garlic, sugar, vinegar, mustard, hot pepper, extra virgin olive oil, salt, ground black pepper, baby portobello mushrooms, flank steak, blue cheese, baby arugula, grape tomatoes, pecans

Taken from www.myrecipes.com/recipe/portobello-flank-steak-salad (may not work)