Steak + portobellos + tomatoes = Joy
Steak, mushrooms and sweet onions on the grill make a perfect quick dinner.
If you don’t have an outdoor grill, use a stove-top one. They work very well. Make sure the grill grates are clean and coat them with cooking spray before grilling.
To keep the mushrooms and onion slices from falling through the grates, I use a grill rack. It’s a separate rack that has smaller openings. Most are nonstick.
Meaty portobello mushrooms are perfect with the steak. Buy whole ones and slice them after they’re cooked.
The Grilled Steak and Portobello Sandwich is served with Tomato Tapenade. A tapenade is a thick paste made from capers, olives, oil and vinegar. You can find it in the condiment section or on the Italian aisle of the supermarket.
Grilled Steak and Portobello Sandwich
¾ pound flank steak 2 teaspoons minced garlic ½ cup balsamic vinegar ¼ pound whole portobello mushrooms 4 slices whole-grain bread Olive oil 4 (¼-inch) slices sweet onion Salt and ground black pepper Remove visible fat from the steak. Mix garlic and balsamic vinegar in a selfsealing plastic bag. Add the steak and mushrooms. Marinate at least 15 minutes, turning bag over once during that time.
Heat grill. Remove steak and mushrooms from marinade and discard marinade. Place on hot grill with onion slices and cook 4 minutes. Turn over steak, mushroom and onions and cook 3 to 4 minutes more or to desired doneness.
Meanwhile, coat bread with olive oil and place on grill for 1 minute. Turn and grill 1 minute or until bread is toasted.
To serve, slice steak and mushrooms into thin strips on a carving board. Arrange on slices of bread and place onions on top. Pour steak juices from the cutting board over top. Add salt and pepper to taste. Cover with the remaining bread slices and cut sandwich in half.
Makes 2 servings.
Tomato Tapenade
2 medium-size ripe tomatoes, cored and sliced 2 tablespoons olive tapenade Salt and freshly ground black pepper Divide tomato slices among 2 dinner plates. Sprinkle with salt and pepper to taste. Spoon tapenade over tomatoes. Serve at room temperature.
Makes 2 servings.