Sherry-Balsamic Steak Over Grilled Escarole, Portobellos And Tomatoes With Feta And Olives

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Ingredients for 4 servings

1 pound grass fed sirloin or strip steak (Cook it whole, but slice thin for serving.)

4 large (or 8 smaller) portobello mushrooms

2 large heads fresh escarole

1 lb grape or cherry tomatoes

1/4 c crumbled Feta cheese

1/4 c pitted and sliced olives (black or green or a combination)

1/4 c good balsamic vinegar

1/4 c sherry (I use Harvey’s Bristol Cream Sherry…grocery store cooking sherry is just not as flavorful..and balsamic, alone, is a bit too sweet.)

2 T fresh garlic, pressed or minced (I think using a garlic press is easier and works better for marinades and dressings as it really extracts the tasty juice from the garlic.)

1 t olive oil

salt and pepper to taste

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