Grilled Steak and Portabella Stacks

Name: Grilled Steak and Portabella Stacks
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 4 beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick); 1 Tbsp finely chopped flat-leaf parsley; 3 Tbsps olive oil; 2 Tbsps olive tapenade; 1 teaspoons pepper; 4 larges (5-in.-wide) portabella mushroom caps; 1 large red bell pepper, stemmed, seeded, and quartered; 1 Tbsp soy sauce; 4 slices thin slices sweet onion; 473 milliliters torn watercress

Grilled Steak and Portabella Stacks might be just the main course you are searching for. One serving contains 476 calories, 53g of protein, and 24g of fat. This gluten free and dairy free recipe serves 4. If you have olive oil, olive tapenade, flat-leaf parsley, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

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.

Ingredients you will need

Vinegar

Pepper

Cooking Oil

Equipment you will use

Grill

Whisk

Bowl

Whisk tapenade and parsley into medium bowl of dressing; set aside.

Ingredients you will need

Tapenade

Parsley

Equipment you will use

Whisk

Bowl

Brush steaks, mushrooms, and bell pepper with the 1/4 cup dressing.

Ingredients you will need

Bell Pepper

Mushrooms

Steak

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.

Ingredients you will need

Vegetable

Mushrooms

Pepper

Steak

Onion

Meat

Equipment you will use

Grill

Arrange mushrooms, cupped side up, on a platter. Top each with watercress, then a steak, pepper piece, and onion slice.

Ingredients you will need

Watercress

Mushrooms

Pepper

Onion

Steak

Drizzle with reserved tapenade dressing.

Ingredients you will need

Tapenade

Equipment

Grill

Whisk

Bowl

Ingredients

Servings:

3Tbsps

balsamic vinegar 4

beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick)1Tbsp

finely chopped flat-leaf parsley 3Tbsps

olive oil 2Tbsps

olive tapenade 1teaspoons

pepper 4larges

(5-in.-wide) portabella mushroom caps 1large

red bell pepper, stemmed, seeded, and quartered 1Tbsp

soy sauce 4slices

thin slices sweet onion 473milliliters

torn watercress

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.