Time: 1 hour 55 minutes (including marinating time)
Complexity: easily
Servings: 4

A balsamic vinegar marinade does double duty: tenderizing the relatively lean flank steak and imparting a delicious flavor. Portobello mushrooms, with their rich flavor, perfectly complement the grilled beef in this hearty, healthy salad of juicy green beans and fresh spinach.

Ingredients:

• 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
• 600g flank steak (beef flank), trim all visible fat
• 4 large portobello mushroom caps (large brown button mushrooms), about 12-16 oz (350-450 g), patted dry with paper towel
• 1 tbsp. water
• 2 teaspoons Dijon mustard
• 350 g green beans, ends removed
• 150 g of young spinach leaves
• 4 tomatoes (0.5 kg), each cut into 8 wedges
• Half a small red onion, thinly sliced

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, portobello mushrooms, balsamic vinegar, Orange juice, Dijon mustard, green beans, spinach, grape tomatoes, red onion

We recommend

Preparation:

Step 1
• Marinade for beef:
  
  In a bowl, combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons garlic, chili flakes, and 1/4 teaspoon each salt and pepper. Place the steak and mushrooms in a glass baking dish or zip-lock bag and pour the marinade over them. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Step 2
• Prepare the salad dressing:
  
  Combine the remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and the remaining 1/4 teaspoon each salt and pepper. Stir to combine.
Step 3
• Place the green beans in a steamer basket set over a saucepan of simmering water and steam until crisp-tender, about 3 minutes. Cool in the refrigerator or quickly by draining and placing the beans in a bowl of ice water for 2 minutes. Drain and set aside.
Step 4
• 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 cool 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.
Step 5
• To make the salad, combine the beef slices, mushroom slices, spinach leaves, tomatoes, green beans, and onions with the dressing. Divide among 4 plates.
  
  
  This beef salad contains:
  
  Excellent quantity: 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 quantity: thiamine, calcium, magnesium.

Votes: 1