Grilled Steak, Mushroom and Green Bean Salad

Real Simple, June 2010 Hands-on Time: 15 min Total Time: 30 min
Photo by Michael C.
Adapted from realsimple.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 1/2

    pound large white mushrooms, halved

  • 1/2

    pound green beans, trimmed

  • 1

    red onion, cut into 1⁄2-inch-thick rounds

  • 3

    tablespoons olive oil

  • kosher salt and black pepper

  • 1

    pound skirt steak, cut crosswise into 4 pieces

  • 4

    tablespoons balsamic vinegar

  • 1

    bunch watercress, thick stems removed (about 4 cups)

Directions

1. Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. 2. Grill the vegetables (place the beans perpendicular to the grates to keep them from falling through), turning occasionally, removing them as they become tender, 8 to 12 minutes. 3. Meanwhile, season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Grill alongside the vegetables, brushing occasionally with 2 tablespoons vinegar, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing. 4. Divide the watercress, grilled vegetables, and steak among bowls. Drizzle with the remaining 2 tablespoons oil and 2 tablespoons vinegar.

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