Grilled Steak and Portabella Stacks
Roxanne Chan was chosen as a runner-up in one of our reader weeknight challenge contests, thanks to this super-simple dinner. Just omit the steak, and it becomes a vegetarian main course.
More From Sunset
- Calories: 407
- Calories from fat: 50%
- Protein: 41g
- Fat: 23g
- Saturated fat: 5.6g
- Carbohydrate: 9.7g
- Fiber: 2.2g
- Sodium: 450mg
- Cholesterol: 114mg
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
- 2 tablespoons olive tapenade
- 1 tablespoon finely chopped flat-leaf parsley
- 4 beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick)
- 4 large (5-in.-wide) portabella mushroom caps
- 1 large red bell pepper, stemmed, seeded, and quartered
- 4 thin slices sweet onion
- 2 cups torn watercress
- 1. Heat grill to medium (350° to 450°). In a medium bowl, whisk together oil, vinegar, soy, and pepper; transfer 1/4 cup to a small bowl. Whisk tapenade and parsley into medium bowl of dressing; set aside. Brush steaks, mushrooms, and bell pepper with the 1/4 cup dressing.
- 2. Grill steaks, mushrooms, pepper, and onion with lid down, turning once, until grill marks appear on pepper and onion, mushrooms are tender, and steak is done the way you like, 8 to 15 minutes total for vegetables and medium-rare meat.
- 3. Arrange mushrooms, cupped side up, on a platter. Top each with watercress, then a steak, pepper piece, and onion slice. Drizzle with reserved tapenade dressing.
Only you will be able to view, print, and edit this note.Add Note