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Grilled Steak, Mushroom, and Green Bean Salad

Grilled Steak, Mushroom, and Green Bean Salad
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Serves 4| Hands-On Time: | Total Time:


  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.
By June, 2010

Nutritional Information

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

Quick Tip

Balsamic Vinegar
Brushing steak with balsamic vinegar as it cooks on the grill adds a rich, caramelized flavor. Try the same technique with lamb, chicken, or salmon.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.