Grilled Steak and Mushroom Salad with Horseradish Ranch

I know that it's October and Fall and pumpkin everything has invaded the grocery store but it's still the temperature of the surface of the sun here in Texas. Cozy stews and Chilis are going to have to wait a while and until Mother Nature gets the memo to match the weather to my calendar I'll be grilling and making dinners that are a little more summery. 

This salad is so hearty yet still light and fresh! Flank steak is such an affordable and easy cut to cook, it stretches to feed a crowd and the leftovers are great in tacos or quesadillas the next day!

The real star of the show today is the Horseradish Ranch dressing though! I am in love and have been making this weekly to top or dip almost everything I can get my hands on in it! Cut up veggies, roasted carrots, boiled shrimp, grilled smoked sausage- I can't get enough!

Grilled Steak and Mushroom Salad with Horseradish Ranch

1 1/2-pound Flank steak

1 1/2 Tablespoons Montreal steak seasoning

1 cup bottled Buttermilk ranch dressing

1/4 cup prepared jarred horseradish

8 ounces button mushrooms, halved

2 Tablespoons balsamic vinegar

1 Tablespoon soy sauce

1/4 teaspoon garlic powder

3 cups mixed salad greens

3 cups chopped romaine lettuce

1 ripe avocado, sliced thinly

Lay the steak in a shallow baking dish and evenly coat with the steak seasoning. Set aside and allow to marinate and come to room temperature for about 1 hour.

While the steak is marinating make the dressing. In a small mixing bowl whisk together the ranch dressing and horseradish. Set aside to chill.

Heat a gas grill to medium high heat and bring the temperature up to 400 degrees.

In a medium mixing bowl stir together the mushrooms, balsamic, soy sauce and garlic powder and set aside. Allow the mushrooms to marinate for 15-20 minutes. Once marinated, thread the mushrooms on metal skewers.

Once the grill is ready, place the steak and mushrooms cut side down on the grill. Cover and cook for 3 minutes. Flip the steak over and continue to cook for another 3 minutes.

Pull the steak and mushrooms off the grill, tent loosely with foil and allow to rest for 5 minutes. Once the steak has rested slice thinly on a bias against the grain.

Place the salad greens and romaine on a large serving platter. Top with the sliced steak, grilled mushrooms and sliced avocado. Drizzle evenly with half of the dressing. Serve with the remaining dressing on the side.

Serves 4

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