Ingredients
6 tablespoons olive oil, divided2 tablespoons Dijon mustard, divided1/2 teaspoon salt1/4 teaspoon pepper1 beef top sirloin steak (1-1/2 pounds) 1 pound sliced fresh mushrooms1/4 cup red wine vinegar1 medium bunch romaine, torn
Preparation
In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside.
Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard.
Thinly slice steak across the grain; add to mushroom mixture.
Serve over romaine.
