Grilled Steak and Mushroom Salad

Deep summer electrical work in attics, corn and crab bisque. Summer in full bloom, the kind of heat that makes you question everything except the quality of the food on the table and the cold beer in your hand. The kids are in their summer shapes: Colette drawing and painting with the intensity of someone who sees the world as a canvas and refuses to leave any part of it unfinished. Rémy in the kitchen, in the bayou, in the drainage ditch (still no fish there — eighth year of commitment to a fishless ditch, which is either persistence or insanity, and in the Beaumont family, those are the same thing).

The food was summer food — light where it could be, heavy where it wanted to be, and always, always, with the cayenne and the garlic and the holy trinity that makes everything in this kitchen Cajun regardless of origin. The meal was the day. The day was the meal. And both were good. C\'est bon.

When the grill’s already hot and the evening air hasn’t cooled a single degree, you don’t fight it — you lean in. This grilled steak and mushroom salad is exactly the kind of thing that belongs on our table in deep summer: smoky, substantial, tossed together fast while the kids are still out back chasing whatever Rémy’s convinced lives in that ditch. A little cayenne in the dressing, a cold beer on the side, and the day earns its keep.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

1 lb flank steak
8 oz cremini mushrooms, halved
6 cups mixed salad greens
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Season the steak. Pat the flank steak dry and rub with 1 tablespoon olive oil, salt, pepper, garlic powder, and cayenne. Let sit at room temperature for 10 minutes while the grill heats.
Preheat the grill. Heat grill to medium-high, around 400–450°F. Clean and oil the grates.
Grill the mushrooms. Toss the halved mushrooms with the remaining 1 tablespoon olive oil and a pinch of salt. Grill in a grill basket or on skewers for 3–4 minutes per side until tender and lightly charred. Remove and set aside.
Grill the steak. Place the steak on the grill and cook 5–6 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F. Transfer to a cutting board and let rest for 5 minutes.
Make the dressing. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
Slice and assemble. Slice the steak against the grain into thin strips. Arrange the mixed greens on a large platter or individual plates. Top with sliced steak, grilled mushrooms, cherry tomatoes, and red onion. Drizzle with the dressing and serve immediately.

Nutrition (per serving)

Grilled Steak and Mushroom Salad — Summer Suppers When the Heat Does Half the Cooking