Grilled Steak and Portabella Stacks
Photo: Annabelle Breakey; Styling: Karen Shinto
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
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
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
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.
Ingredients
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon pepper
2 tablespoons olive tapenade
1 tablespoon finely chopped flat-leaf parsley
4 beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick)
4 large (5-in.-wide) portabella mushroom caps
1 large red bell pepper, stemmed, seeded, and quartered
4 thin slices sweet onion
2 cups torn watercress
Directions
Step 1
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
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
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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