Grilled Flank Steak, Portobello and Green Bean Salad
- Level: Intermediate
- Yield: 4 servings, serving size: 3 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 19 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 45 milligrams
- Sodium
- 330 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 8 grams
- Protein
- 37 grams
- Total: 1 hr 55 min
- Prep: 30 min
- Inactive: 1 hr 10 min
- Cook: 15 min
Ingredients
1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pound flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion, thinly sliced
Directions
- Make marinade:
- Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
- Make dressing:
- Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
- Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
- Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
- To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
- Excellent source of: 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 source of: Thiamin, Calcium, Magnesium