Grilled Strip Steak with Creamy Garlic Parmesan Mushroom Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $24.00
- Nutrition
- 540 cal · 42g protein
- grill
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Grilled Strip Steak with Creamy Garlic Parmesan Mushroom Salad is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $24 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb beef strip steaks
- 1 lb fresh mushrooms
- 5 oz mixed salad greens
- ¾ cup whole milk Greek yogurt
- ½ cup shredded Parmesan cheese
- 4 count garlic cloves
- 4 tbsp extra virgin olive oil
- 1 count fresh lemon
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Slice mushrooms thin, mince garlic, squeeze lemon juice, and bring steaks to room temperature; whisk together yogurt, 2 tablespoons oil, Parmesan, lemon juice, minced garlic, salt, and pepper in a bowl.
- Heat grill to medium-high, season steaks with salt and pepper, and grill about 5 minutes per side until they reach 145°F inside, then rest 3 minutes.
- While steaks rest, sauté mushrooms in remaining 2 tablespoons oil over medium-high heat for 5 minutes until golden and tender.
- Toss greens gently with half the garlic-Parmesan dressing, divide among four plates, top each with sautéed mushrooms, and drizzle with remaining dressing.
- Slice steaks and arrange over each salad, spooning any pan juices over the top.
- Picky eater tip: serve plain sliced steak, with the mushrooms, greens and dressing on the side.
- Make ahead: whisk the dressing and slice the mushrooms up to 1 day ahead and keep covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 16 g
- Fiber
- 2 g
- Sugar
- 3 g
- Fat
- 35 g
- Saturated fat
- 12 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop