Grilled Steak And Portobello Salad

• 1 pound skirt steak
• 3 tablespoons balsamic vinegar
• Salt and pepper
• 4 portobello mushroom caps
• 1/4 cup olive oil
• 10 cup baby arugula
• 1/2 cup cherry tomatoes, halved
• 4 ounces blue cheese, crumbled

1. Combine steak, 2 Tbsp. vinegar and 1/2 tsp. salt in a ziplock bag; seal bag and turn several times to coat. Set aside for 15 minutes.
2. Preheat a gas grill to high. Brush mushroom caps with 2 Tbsp. oil and season with salt and pepper. Remove steak from bag; discard liquid. Oil grill grates and grill mushroom caps and steak until tender, turning once, about 10 minutes total for mushrooms, 6 to 7 minutes total for steak. Transfer mushrooms and steak to a cutting board and let stand 5 minutes. Coarsely chop mushrooms and slice steak against grain.
3. Combine arugula, tomatoes, mushrooms, remaining 2 Tbsp. olive oil, remaining 1 Tbsp. vinegar and 1/4 tsp. salt in a large bowl; toss to coat. Arrange salad on dinner plates. Top with sliced steak and sprinkle with cheese.

skirt, balsamic vinegar, salt, portobello mushroom caps, olive oil, baby arugula, cherry tomatoes, blue cheese

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