Dinner’s ready! Our most inventive weeknight meals for spring, ready in 30 minutes or less
Prepare grill for high heat (450° to 550°). Combine 2 tbsp. horseradish, 2 tbsp. olive oil, and 1 tbsp. minced garlic; spread half over one side of a 1-lb. flank steak. Lay steak, sauce down, on oiled cooking grate. Spread remaining sauce on top. Grill, turning once, 10 minutes for medium-rare.
Also grill 1 lb. mixed wild and common mushrooms, cut into chunks, for 6 minutes. Set steak on cutting board, sprinkle with sea salt, and tent with foil; let rest. Toss mushrooms with 4 oz. mâche plus olive oil, lemon juice, salt, and pepper to taste. Serve with steak.