No need to trek over to your local steakhouse. Here's steak and salad, all on the same plate. You can substitute grilled or roasted Portobello mushrooms for the sliced raw mushrooms.

Salt and cracked black pepper
1 strip steak or sirloin steak (about 1 ¼ inch thick and 12 ounces), trimmed of fat
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 to 2 tablespoons mayonnaise
Black pepper
1 medium-size red onion, cut into ¼-inch thick slices
4 cups (packed) arugula, or other tender greens, thick stems removed
1 cup thinly sliced button mushrooms
1 roasted red bell pepper (leftover or from a jar), thinly sliced
½ cup Parmesan cheese shavings (about 2 ounces)

  1. Preheat the broiler or set up the grill and preheat it to high.
  2. Season the steak all over with salt and cracked pepper. Broil or grill the steak until the internal temperature taken with an instant-read meat thermometer is 160 F, 3 to 5 minutes per side.
  3. Meanwhile, place the lemon zest, lemon juice and mayonnaise in a small bowl and whisk to mix. Season with salt and pepper to taste. (If it's too tart for your taste, add an additional tablespoon of mayonnaise. ) Set the dressing aside.
  4. Transfer the steak to a cutting board, leaving the broiler on or the grill lit. Let the steak rest for 5 minutes, then slice it into ¼-inch strips. Reserve the meat juices.
  5. Broil or grill the onion until cooked through and slightly charred, about 3 minutes per side. Place the cooked onions and the arugula, mushrooms and bell pepper in a salad bowl and stir to mix. Add the dressing and meat juice over them. Sprinkle the Parmesan cheese over the salads and serve.

Serves 2

Nutrition Info:
1 portion provides:

Protein: 1 ½ servings
Calcium: 1 serving
Vitamin C: 2 ½ servings
Green leafy and yellow vegetables and fruits: 3 servings
Other fruits and vegetables: 2 servings
Fat: ½ serving if made with 1 tablespoon mayonnaise; 1 serving if made with 2