Grilled Steak, Mushroom, and Green Bean Salad

Grilled Steak, Mushroom, and Green Bean Salad
Marcus Nilsson
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1/2
pound
large white mushrooms, halved
1/2
pound
green beans, trimmed
1
red onion, cut into 1⁄2-inch-thick rounds
3
tablespoons
olive oil
kosher salt and black pepper
1
pound
skirt steak, cut crosswise into 4 pieces
4
tablespoons
balsamic vinegar
1
bunch watercress, thick stems removed (about 4 cups)

Directions

  1. Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Grill the vegetables (place the beans perpendicular to the grates to keep them from falling through), turning occasionally, removing them as they become tender, 8 to 12 minutes.
  3. Meanwhile, season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Grill alongside the vegetables, brushing occasionally with 2 tablespoons vinegar, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  4. Divide the watercress, grilled vegetables, and steak among bowls. Drizzle with the remaining 2 tablespoons oil and 2 tablespoons vinegar.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 331
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 65 mg
  • Sodium 582 mg
  • Protein 27 g
  • Carbohydrate 11 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 83 mg
What does this mean? See Nutrition 101.