Grilled Steak, Portobello Mushroom, and Green Bean Salad

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 19 G., saturated fats 4.5 G., proteins 37 G., carbohydrates 25 G., fiber 8 G., cholesterol 45 mg, sodium 330 mg, sugar 1 G.

The balsamic vinegar marinade in this top-notch recipe from Ellie Krieger serves double duty. It tenderizes the steak while imparting a delicious flavor and aroma. So, even an inexpensive and rather tough cut of steak (flank steak) becomes incredibly tender and literally melts in your mouth after grilling and thin slicing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tbsp. minced garlic
0.5 tsp chili flakes
0.5 tsp salt
0.5 tsp freshly ground black pepper
600 g flank steak, trim off visible fat
4 large portobello mushroom caps (about 12–16 oz), patted dry with paper towels
1 tbsp. water
2 teaspoons Dijon mustard
350 g green beans, ends removed
1 package (140 g) of baby spinach leaves (5 tbsp.)
4 tomatoes (450 g), each cut into 8 wedges
Half a small red onion, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, green beans, spinach, tomatoes, portobello mushrooms, Dijon mustard, Orange juice, balsamic vinegar

Cooking the dish according to the recipe:

Marinade:

In a bowl, combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and black pepper. Place the steak and mushrooms in a glass baking dish or a resealable plastic bag and pour the marinade over them. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Prepare the dressing:

Combine the remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon garlic, water, mustard, and the remaining 1/4 teaspoon each salt and pepper. Stir.

Green beans:

Place the green beans in a steamer basket set over simmering water and steam until crisp-tender, about 3 minutes. Cool in the refrigerator or drain and plunge into a bowl of ice water for 2 minutes. Drain and set the beans aside.
Spray a grill rack or grill pan with cooking spray and heat over medium-high heat. Remove the steak and mushrooms from the marinade and discard the marinade. Grill the steak until medium-rare and the mushrooms until cooked through, about 4–5 minutes per side. Transfer to a cutting board and let rest for about 10 minutes. Slice the steak across the grain into 1/4-inch-thick slices; slice the mushrooms into 1/4-inch-thick slices.
Salad:

Combine steak, mushrooms, spinach leaves, tomatoes, green beans, and onions with the dressing. Divide among 4 plates.

Excellent source of: protein, fiber, vitamin A, riboflavin, niacin, vitamin B6, vitamin B12, vitamin C, folate, vitamin K, pantothenic acid, copper, iron, manganese, phosphorus, potassium, selenium, zinc

Good source of: thiamine, calcium, magnesium