Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
35 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

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