Grilled Steak, Mushroom, and Green Bean Salad

grilled-steak-mushroom-and-green-bean-salad
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 331 calories
    • 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

Ingredients

  1. Check 1/2pound large white mushrooms, halved
  2. Check 1/2pound green beans, trimmed
  3. Check 1 red onion, cut into 1⁄2-inch-thick rounds
  4. Check 3tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1pound skirt steak, cut crosswise into 4 pieces
  7. Check 4tablespoons balsamic vinegar
  8. Check 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.